Cheesecake Delight

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Ingredients:

• 1 1/2 cups Parmesan cheese, shredded
• 2 cloves garlic, minced
• 8 ounces graham crackers, crushed
• 8 tablespoons unsalted butter, melted
• 3 containers (Norman's Kosher Cholov Yisroel Cream Cheese, 8oz each)
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup Roasted Red Peppers, diced
• 1/2 cup Feta cheese, crumbled

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, combine Parmesan cheese, garlic, graham crackers and melted butter. Pulse until the mixture is finely ground and the ingredients are well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In a large bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese and sugar with a mixer until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
6. Pour the filling into the prepared crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove the cheesecake from the oven and allow it to cool for 15 minutes. Run a knife around the edge of the pan to release the cheesecake, then refrigerate it for at least 2 hours.
8. In a skillet over medium-high heat, sauté the Roasted Red Peppers until they are slightly charred.
9. Top the cheesecake with the Roasted Red Peppers and Feta cheese.
10. Slice and serve chilled.