Rosemary & Olive Oil Cheesecake with Coconut Milk & Chia Seeds Filling and Berries & Cream Topping

Ingredients:

• 1 1/4 cups Rosemary & Olive Oil crackers, crushed
• 1/2 cup unsalted butter, melted
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened and at room temperature
• 1/2 cup coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup mixed berries, washed and dried
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed Rosemary & Olive Oil crackers with melted butter. Press the mixture into the bottom of a 9-inch pie pan or springform pan. Bake for about 10-12 minutes or until lightly golden. Remove from the oven and let cool.
3. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the coconut milk, granulated sugar, chia seeds, vanilla extract, and salt. Continue to beat until everything is well combined.
4. Pour the cheesecake mixture over the Rosemary & Olive Oil crust and spread it out evenly. Bake for about 40-45 minutes or until the center is set.
5. Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours, or until completely chilled.
6. In a separate mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread over the cheesecake, and top with mixed berries. Serve chilled.