Cheers to Chocolatey Goodness!

Ingredients:

• Quinoa Base:
• - 1 ½ cups cooked quinoa
• - 2 tablespoons melted unsalted butter
• - ¼ cup granulated sugar
• - ¼ teaspoon vanilla extract


• Whiskey & Chocolate Filling:
• - 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• - ½ cup granulated sugar
• - 2 tablespoons all-purpose flour
• - 3 large eggs
• - ¼ cup cocoa powder
• - 2 tablespoons whiskey
• - ½ teaspoon vanilla extract


• Macadamia Nut Topping:
• - ½ cup chopped macadamia nuts
• - 2 tablespoons granulated sugar
• - 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.


2. Quinoa Base:
3. - In a mixing bowl, combine the cooked quinoa, melted butter, sugar, and vanilla extract.
4. - Press the mixture evenly onto the bottom of the prepared pan.
5. - Bake for 10 minutes, then remove from the oven and set aside.


6. Whiskey & Chocolate Filling:
7. - In a large mixing bowl, beat the softened cream cheese, sugar, and flour until smooth.
8. - Add the eggs, one at a time, beating well after each addition.
9. - Mix in the cocoa powder, whiskey, and vanilla extract until everything is well combined.
10. - Pour the filling over the quinoa base.


11. Macadamia Nut Topping:
12. - In a small bowl, combine the chopped macadamia nuts, granulated sugar, and melted butter.
13. - Sprinkle the nut topping evenly over the filling.


14. Bake the cheesecake for 45-50 minutes, or until the center is set.
15. Remove from the oven and let it cool completely in the pan.
16. Once cooled, refrigerate for at least 4 hours or overnight before serving.


17. To serve, remove the sides of the springform pan and slice into delicious pieces.