Balsamic & Strawberry Quinoa Cheesecake with Toffee Crunch Topping

Ingredients:

• 1 cup cooked Quinoa
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 12 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup chopped strawberries
• 2 tablespoons balsamic vinegar
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine cooked Quinoa, maple syrup, vanilla extract, cinnamon, and salt. Press the mixture firmly onto the bottom of a greased 9-inch springform pan.
3. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in chopped strawberries and balsamic vinegar. Pour the filling over the Quinoa crust.
5. Bake for 40-45 minutes or until the cheesecake is set. Remove from oven and let cool for 10 minutes.
6. Sprinkle toffee bits evenly over the top of the cheesecake. Return to the oven and bake for an additional 5-10 minutes or until the toffee bits are lightly browned and melted.
7. Cool cheesecake completely before removing from the springform pan. Chill in the refrigerator for at least 2 hours before serving.