Wine & Berry Cheesecake with Chia Seed Base and Fruit Compote Topping

Ingredients:

• For the Chia Seed Base:
• 2 cups finely ground almonds
• 1/2 cup Chia Seeds
• 1/2 cup coconut oil, melted
• 1/4 cup honey
• 1/4 teaspoon salt
• For the Wine & Berries Filling:
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/2 cup red wine
• 1 cup mixed berries, fresh or frozen (raspberries, blueberries, and blackberries)
• For the Fruit Compote Topping:
• 1 cup mixed berries, fresh or frozen (raspberries, blueberries, and blackberries)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Make the Chia Seed Base: In a large bowl, mix together the ground almonds, Chia Seeds, coconut oil, honey, and salt. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
3. Make the Wine & Berries Filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, flour, and vanilla extract and beat until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the red wine and mixed berries. Pour the mixture over the Chia Seed base.
4. Bake for 50-60 minutes, or until the cheesecake is set and slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Make the Fruit Compote Topping: In a medium saucepan, combine the mixed berries, sugar, lemon juice, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the mixture has thickened and the berries have broken down. Let cool, then spoon over the top of the cheesecake.
6. Slice and serve chilled, garnished with additional berries if desired.