Rosemary & Olive Oil Cheesecake with Roasted Red Pepper & Feta Topping

Ingredients:

• 1 1/2 cups of Rosemary & Olive Oil Cracker Crumbs
• 1/4 cup of melted butter
• 3 containers of 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 jar of roasted red peppers, drained and chopped
• 4 oz of crumbled feta cheese

Directions:

1. Preheat the oven to 325°F.
2. Mix the cracker crumbs and melted butter together until well combined. Press the mixture into the bottom of a 9 inch springform pan. Set aside.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Pour the cream cheese mixture over the crust in the springform pan.
7. Bake the cheesecake for 45 to 50 minutes, or until set. Allow to cool completely before adding the topping.
8. In a small bowl, mix the chopped roasted red peppers and crumbled feta cheese together.
9. Spoon the mixture over the top of the cooled cheesecake.
10. Chill the cheesecake for at least 2 hours before serving.