Cheesecake with Feta & Spinach Base, Granola & Maple Filling, and Sundried Tomato Pesto Topping

Ingredients:

• 1 cup granola
• 2 tbsp maple syrup
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup sundried tomato pesto

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse together the granola and maple syrup until combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, mash the spinach and feta cheese together with a fork until combined. Fold the spinach and feta mixture into the cream cheese mixture.
6. Pour the mixture over the crust in the springform pan and bake for 45-50 minutes or until the center is almost set.
7. Remove from the oven and allow the cheesecake to cool for 10-15 minutes.
8. Spread the sundried tomato pesto evenly over the top of the cheesecake.
9. Refrigerate for at least 2 hours before serving.