Pandan Coconut Bliss Cheesecake

Ingredients:

• For the Pandan Coconut Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 1/2 cup melted unsalted butter
• 1 tablespoon pandan extract
• For the Chocolate Hazelnut Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3/4 cup chocolate hazelnut spread (such as Nutella)
• 3 large eggs
• 1 teaspoon vanilla extract
• For the Hibiscus Topping:
• 1 cup hibiscus tea concentrate (cooled)
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1/4 cup water

Instructions:

1. Prepare the Pandan Coconut Base:
2. In a mixing bowl, combine graham cracker crumbs, sweetened shredded coconut, melted butter, and pandan extract.
3. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
4. Prepare the Chocolate Hazelnut Filling:
5. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the granulated sugar and chocolate hazelnut spread, and continue to beat until well combined.
7. Beat in the eggs, one at a time, until fully incorporated.
8. Stir in the vanilla extract.
9. Pour the filling over the prepared pandan coconut base in the springform pan.
10. Bake the Cheesecake:
11. Preheat the oven to 325°F (165°C).
12. Place the cheesecake in the preheated oven and bake for about 50-60 minutes, or until the center is set and the edges are slightly golden.
13. Remove from the oven and let it cool in the pan for 10 minutes.
14. Then, carefully run a knife around the edges to loosen the cheesecake before removing the sides of the springform pan.
15. Allow the cheesecake to cool completely before refrigerating.
16. Prepare the Hibiscus Topping:
17. In a small saucepan, whisk together hibiscus tea concentrate, cornstarch, granulated sugar, and water.
18. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
19. Remove from heat and let it cool for a few minutes.
20. Assemble:
21. Pour the hibiscus topping over the chilled cheesecake, spreading it evenly.
22. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
23. Slice and serve chilled.