Feta & Spinach Cheesecake with Mint Chocolate Chip Filling and Toffee Crunch Topping

Feta & Spinach Crust

1 cup of crushed matzo
1/4 cup of melted butter
1 cup of crumbled feta cheese
1/2 cup of chopped spinach

Mint Chocolate Chip Filling

16 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
1 cup of sugar
4 eggs
1 tablespoon of vanilla extract
1/4 teaspoon of peppermint extract
1/2 cup of mini chocolate chips

Toffee Crunch Topping

1 cup of toffee bits
1/2 cup of chopped almonds
1/4 cup of brown sugar
2 tablespoons of melted butter

1. Preheat the oven to 350°F. 2. In a mixing bowl, combine crushed matzo, melted butter, feta cheese, and chopped spinach. 3. Press the mixture evenly into the bottom of a greased 9-inch springform pan. 4. Bake for 15 minutes until lightly golden brown. 5. Meanwhile, in a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, eggs, vanilla extract, and peppermint extract until smooth. 6. Stir in mini chocolate chips and pour the mixture over the crust. 7. Bake for 35-40 minutes until the edges are slightly golden brown and the center is set. 8. In a mixing bowl, combine toffee bits, chopped almonds, brown sugar, and melted butter. 9. Sprinkle the toffee crunch topping evenly over the cheesecake. 10. Return the cheesecake to the oven and bake for an additional 10-12 minutes until the topping is golden brown and toffee is melted. 11. Allow the cheesecake to cool to room temperature before serving. Store in the refrigerator. Enjoy!