Wasabi Pistachio Cheesecake with Coconut Milk Chia Seed Filling and Peanut Butter Cup Topping

Ingredients:

• For the crust:
• 1 cup of pistachios, chopped
• 1/2 cup of shredded coconut
• 1 tablespoon of wasabi paste
• 1/4 cup of melted butter
• For the filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1/2 cup of sugar
• 1/4 cup of coconut milk
• 3 tablespoons of chia seeds
• 1 tablespoon of vanilla extract
• 4 eggs
• For the topping:
• 1/2 cup of peanut butter
• 1/2 cup of chocolate chips
• 1 tablespoon of coconut oil

Instructions:

1. Preheat the oven to 325°F / 160°C.
2. In a food processor, pulse together the chopped pistachios, shredded coconut, wasabi paste, and melted butter until the mixture is finely ground.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In the meantime, using an electric mixer, beat together the cream cheese and sugar until smooth.
5. Add in the coconut milk, chia seeds, and vanilla extract and mix until fully combined.
6. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary.
7. Pour the mixture over the crust and bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
8. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours (or overnight).
9. To make the topping, combine the peanut butter and coconut oil in a microwave-safe bowl and microwave for 30 seconds.
10. Stir in the chocolate chips until fully melted and smooth.
11. Spoon the topping over the cheesecake and spread evenly.
12. Refrigerate the cheesecake for another hour to allow the topping to set before serving.