Feta & Spinach - Coconut Milk & Chia Seeds - Hot Fudge Cheesecake

Ingredients

• 1 1/2 cups of crushed gluten-free graham cracker crumbs
• 4 tbsp of unsalted butter, melted
• 1/2 cup of crumbled Feta cheese
• 1/2 cup of chopped spinach leaves
• 16 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 1/2 cup of canned coconut milk
• 2 tbsp of chia seeds
• 3 large eggs, room temperature
• 1 tsp of pure vanilla extract
• 1/2 cup of hot fudge sauce

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Mix until the mixture is evenly moistened.
3. Press the mixture into the bottom of a 9-inch (23-cm) springform pan and smooth it out with the back of a tablespoon.
4. In a food processor, pulse the Feta cheese and spinach until finely diced and well combined. Spread the mixture evenly over the crust.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy with an electric mixer.
6. Add the sugar, canned coconut milk, chia seeds, eggs and vanilla extract, and beat until the mixture is smooth and creamy.
7. Pour the mixture over the Feta & Spinach base, and smooth it out evenly.
8. Bake for 40-45 minutes, or until the edges are set, but the center is still slightly jiggly when shaken.
9. Let the cheesecake cool completely to room temperature inside the pan, then place it in the refrigerator for at least 4 hours to fully set and chill.
10. When ready to serve, gently remove the sides of the springform pan and transfer the cheesecake to a serving platter. Drizzle the surface with hot fudge sauce.