Feta & Spinach Cheesecake with Wine & Berries Filling and Toffee Crunch Topping

Ingredients:

• 8 oz Feta Cheese, crumbled
• 8 oz Spinach, chopped
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup Sugar
• 3 Eggs
• 1/2 cup Red Wine
• 1/4 cup Strawberry Preserves
• 1/4 cup Blueberries
• 1/4 cup Raspberries
• 1 cup Graham Cracker Crumbs
• 2 tbsp Brown Sugar
• 1/4 cup Butter, melted
• 1/2 cup Toffee Bits

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse together the Feta Cheese and Spinach until well combined.
3. Add in the Norman's Kosher Cholov Yisroel Cream Cheese and Sugar, and pulse until creamy.
4. Add in the Eggs, one at a time, pulsing well after each addition.
5. Pour the mixture into a greased 9-inch springform pan.
6. In a small bowl, whisk together the Red Wine, Strawberry Preserves, Blueberries, and Raspberries until well combined. Pour over the cheesecake mixture.
7. In another small bowl, mix together the Graham Cracker Crumbs, Brown Sugar, Butter, and Toffee Bits until crumbly. Sprinkle over the top of the cheesecake.
8. Bake for 50-55 minutes, or until the cheesecake is set. Let cool before slicing and serving.