Feta, Spinach, and Roasted Red Pepper Cheesecake

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Ingredients:

• 1 cup bread crumbs
• 1 cup crumbled feta cheese
• 1/2 cup chopped spinach
• 6 tablespoons olive oil
• 1/4 teaspoon salt
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup lemon juice
• 1/4 cup chopped roasted red pepper

Instructions:

1. Preheat the oven to 325°F.
2. In a medium mixing bowl, combine the bread crumbs, feta cheese, spinach, 4 tablespoons of the olive oil, and salt. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour until smooth. Add the eggs one at a time, mixing well after each addition. Add the heavy cream, lemon juice, and remaining 2 tablespoons of olive oil and mix until well combined. Pour the mixture over the cooled crust.
4. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool to room temperature before refrigerating for at least 4 hours to overnight.
5. When you're ready to serve, release the cheesecake from the springform pan. Top with chopped roasted red pepper and crumbled feta.
6. Slice and serve chilled.