Creamy Quinoa Cheesecake with Chocolate Ganache Topping

Ingredients

• 1 cup quinoa flour
• 1/3 cup coconut oil
• 1/4 cup honey
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 ounces total)
• 1/2 cup sour cream
• 3 eggs
• 1 tablespoon vanilla extract
• 1 cup sugar
• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350°F.
2. Mix quinoa flour, melted coconut oil, and honey in a bowl until crumbly. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a mixing bowl, beat cream cheese, sour cream, eggs, vanilla extract, and sugar until well combined. Pour the mixture over the crust.
4. Bake for 45 minutes or until the cheesecake is set around the edges and slightly jiggly in the center. Let cool completely.
5. Melt chocolate chips and heavy cream in a double boiler or microwave until smooth. Spread chocolate ganache over the top of the cheesecake.
6. Refrigerate for at least 4 hours before serving.