Coconut Chia Oreo Cheesecake with Fudge Brownie Topping

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Ingredients:

• 1 package of Oreo cookies (14.3 oz)
• 4 tablespoons unsalted butter, melted
• 2 cans of coconut milk (13.5 oz each)
• 2 tablespoons chia seeds
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1 package of fudge brownie mix (18.3 oz)
• 2/3 cup vegetable oil
• 1/4 cup water
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (176°C).
2. Grind the Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until the mixture is combined.
3. Press the Oreo mixture evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a medium saucepan, heat the coconut milk and chia seeds over medium heat until bubbles form around the edge of the pan. Remove from heat and let cool for about 5 minutes.
5. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add vanilla extract and beat until combined.
6. Add eggs one at a time, beating well after each addition. Stir in the coconut milk mixture and beat until smooth.
7. Pour the cheesecake mixture over the Oreo crust. Bake for 45-50 minutes or until the center is almost set. Remove from the oven and let cool completely.
8. In a large mixing bowl, prepare the brownie mix according to package instructions by combining the mix, oil, water, and eggs.
9. Pour the brownie batter over the cooled cheesecake, smoothing it into an even layer.
10. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool completely.
11. Refrigerate for at least 4 hours or overnight before serving. Enjoy!