Coco-Chia Almond Cheesecake with Pistachio Crumble

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Ingredients:

• 1 cup pistachios, finely chopped
• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup canned coconut milk
• 1/2 cup granulated sugar
• 4 tablespoons chia seeds
• 3 large eggs
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper.
2. In a medium bowl, mix together pistachios, graham cracker crumbs, melted butter, and honey until combined. Press the crumb mixture into the bottom of the prepared pan. Bake for 10-12 minutes or until lightly browned and set. Set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add coconut milk, sugar, and chia seeds and mix until well combined. Add eggs one at a time, mixing well after each addition.
4. Pour the cream cheese mixture over the cooled crust and smooth out the top with a spatula. Bake for 45-50 minutes or until the edges are lightly browned and the center is set.
5. Remove from oven and let cool to room temperature. Chill for at least 3 hours before serving.
6. Before serving, sprinkle the toasted almond slices on top of the cheesecake.