Oatmeal Raisin Coconut Chia Cheesecake with Pineapple Kiwi Topping

Oatmeal Raisin Crust

• 1 1/2 cups oatmeal
• 1/2 cup raisins
• 1/4 cup brown sugar
• 1/2 cup melted butter

Coconut Milk & Chia Seed Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/2 cup coconut milk
• 1/4 cup chia seeds
• 1 teaspoon vanilla extract
• 4 eggs

Pineapple & Kiwi Topping

• 1 cup diced pineapple
• 1 cup diced kiwi
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Preheat oven to 350°F.

For the crust, combine oatmeal, raisins, brown sugar, and melted butter. Press mixture onto the bottom of a 9-inch springform pan.

For the filling, beat cream cheese and sugar together until smooth. Gradually mix in coconut milk, chia seeds, and vanilla. Beat in the eggs one at a time. Pour filling over crust and bake for 45-50 minutes or until center is almost set. Allow to cool to room temperature.

For the topping, mix sugar and cornstarch in a saucepan. Add pineapple and kiwi. Add water and stir until mixture boils and thickens. Spread mixture over cooled cheesecake. Refrigerate for at least 3 hours or until ready to serve.