Rosemary & Olive Oil Cheesecake with Almond Filling and Roasted Red Pepper & Feta Topping

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Ingredients:

• 1 1/2 cups Rosemary & Olive Oil seasoned croutons, crushed
• 6 tbsp butter, melted
• 3/4 cup granulated sugar, divided
• 1/4 cup all-purpose flour
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 3 eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup almond flour
• 1/4 cup sliced almonds, for topping
• 1 roasted red pepper, chopped
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat oven to 325 degrees F.
2. In a mixing bowl, combine crushed croutons, melted butter, and 1/4 cup sugar.
3. Press mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and then set aside.
4. In a separate mixing bowl, beat cream cheese, 1/2 cup sugar, and flour until smooth.
5. Add eggs, one at a time, beating after each addition.
6. Stir in vanilla extract.
7. In a small mixing bowl, stir together almond flour and 1/4 cup sugar. Add to cream cheese mixture and stir until combined.
8. Pour mixture over the crust in the pan.
9. Bake for 45-50 minutes or until center is almost set.
10. Remove from oven and let cheesecake cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
11. In a small mixing bowl, stir together chopped roasted red pepper and crumbled feta cheese.
12. Top chilled cheesecake with red pepper and feta mixture.
13. Sprinkle sliced almonds over the top.

Enjoy your Rosemary & Olive Oil Cheesecake with Almond Filling and Roasted Red Pepper & Feta Topping!