Creamy Coconut Chia Cheesecake with Macadamia Nut Topping

Ingredients

• 1 cup Hemp Hearts
• 2 tablespoons Coconut Oil, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz), softened
• 1/2 cup Coconut Milk
• 1 teaspoon Vanilla Extract
• 3/4 cup Sugar
• 3 tablespoons Chia Seeds
• 3 Eggs
• 1/2 cup Macadamia Nuts, chopped

Instructions

1. Preheat oven to 350°F.
2. Line the bottom of a 9-inch round cake pan with parchment paper.
3. In a food processor, pulse the Hemp Hearts until finely ground. Add melted Coconut Oil and pulse until combined.
4. Press the mixture into the bottom of the prepared pan and smooth out with a spoon or the bottom of a cup.
5. In a large bowl, beat the Cream Cheese until smooth with an electric mixer.
6. Add Coconut Milk, Vanilla Extract, and Sugar. Beat until combined.
7. Stir in Chia Seeds.
8. Add Eggs one at a time, beating well after each addition. Pour the filling over the crust.
9. Bake for 45-50 minutes or until the center is set.
10. Remove cheesecake from oven and let it cool for 15 minutes.
11. Sprinkle chopped Macadamia Nuts on top of the cheesecake.
12. Put the cheesecake back into the oven and bake for another 10-15 minutes or until the nuts are toasted.
13. Cool completely at room temperature or in the refrigerator before serving.