Hemp Hearts Cheesecake with Espresso & Chocolate Topping

Ingredients:

• 1 cup Hemp Hearts
• 1/2 cup almond flour
• 1/4 cup melted coconut oil
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 3 eggs
• 1/4 cup espresso or strong coffee
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. Combine Hemp Hearts, almond flour, and melted coconut oil in a food processor. Pulse until well combined.
3. Pour the mixture into a 9-inch springform pan and press down to form a crust.
4. In a large bowl, beat cream cheese, sugar, and vanilla extract together until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula.
7. Bake for 45 minutes or until the edges are golden and the center is set.
8. Remove cheesecake from oven and let it cool for 10 minutes, then run a knife around the edges to loosen the cheesecake from the pan.
9. Let the cheesecake cool completely and then refrigerate for at least 2 hours or overnight.
10. Just before serving, combine espresso or strong coffee with dark chocolate chips in a small saucepan and melt over low heat, stirring constantly.
11. Pour the espresso & chocolate topping over the cheesecake and spread it evenly using a spatula.
12. Refrigerate the cheesecake for an additional 20-30 minutes to allow the chocolate topping to set.
13. Slice and serve cold.