Cheesy Walnut Spinach Cake

Feta & Spinach Base Ingredients:

• 1 cup all-purpose flour
• 4 oz crumbled feta cheese
• 2 cups fresh spinach leaves, finely chopped
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt

Walnut Filling Ingredients:

• 1/2 cup chopped walnuts
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Cheesecake Truffle Topping Ingredients:

• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup heavy cream
• 1/2 cup dark chocolate chips
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the flour, feta cheese, spinach, butter, and salt until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, sugar, vanilla extract, and eggs until smooth. Add the chopped walnuts and stir to combine. Pour the mixture over the prepared crust.
4. Bake for 30-35 minutes, or until the cheesecake is set. Remove from the oven and let cool completely.
5. In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter, stirring until the mixture is smooth. Beat the remaining cream cheese until fluffy, and then stir in the melted chocolate mixture and salt until well combined. Spread the mixture over the cooled cheesecake.
6. Refrigerate for at least 2 hours or until the cheesecake is chilled and the topping is set. Serve and enjoy!