Feta & Spinach Cheesecake with New York-style Filling and Caramel Sauce Topping

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Ingredients:

• 1 cup crushed Feta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup unsalted butter, melted
• 1/2 cup graham cracker crumbs
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon kosher salt

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the Feta cheese and spinach. In a separate bowl, mix together the melted butter and graham cracker crumbs.
3. Press the crumb mixture into the bottom of the prepared pan using your hands. Spread the Feta and spinach mixture over the crust.
4. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time. Add the sour cream and vanilla extract and mix well.
5. Pour the cream cheese mixture over the Feta and spinach layer in the prepared pan. Bake for 45-50 minutes or until set. Remove from oven and let cool completely.
6. While the cheesecake is cooling, prepare the caramel sauce. In a medium saucepan, combine the brown sugar, heavy cream, unsalted butter, and kosher salt. Heat over medium heat stirring constantly until mixture comes to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
7. Pour the caramel sauce over the cooled cheesecake. Cover and refrigerate for at least 2 hours or overnight.
8. When ready to serve, remove the sides of the springform pan and cut into slices.