Chia-Hazelnut Toffee Cheesecake

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Ingredients:

• Chia Seed Base:
• 1/2 cup chia seeds
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1/4 teaspoon salt
• Chocolate Hazelnut Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup chocolate hazelnut spread
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/4 cup chopped hazelnuts
• 2 tablespoons honey

Instructions:

1. Preheat oven to 325°F. Prepare a 9-inch springform pan with non-stick cooking spray.
2. Chia Seed Base: In a medium bowl, mix together chia seeds, almond flour, coconut oil, honey, and salt. Press mixture into the bottom of the prepared pan. Bake for 15 minutes, or until golden brown. Allow to cool completely.
3. Chocolate Hazelnut Filling: In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, chocolate hazelnut spread, and sugar together until smooth. Add eggs, vanilla extract, and salt. Beat until well combined. Pour mixture over cooled chia seed base.
4. Bake for 40-45 minutes, or until the cheesecake is set. Remove from oven and let cool for 15 minutes.
5. Toffee Crunch Topping: In a small bowl, combine toffee bits, chopped hazelnuts, and honey. Spread mixture over the top of the cheesecake and bake for an additional 10 minutes.
6. Remove cheesecake from oven and let cool for 30 minutes before refrigerating for at least 2 hours.
7. Serve chilled and enjoy!