Cookies & Cream Cheesecake with Feta & Spinach Base and Cheesecake Truffle Topping

this image was generated using AI technology

Ingredients:

• 12 oz cookies, finely crushed (Oreos recommended)
• 6 oz spinach, finely chopped
• 6 oz feta cheese, crumbled
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 4 oz white chocolate, chopped

Instructions:

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, combine the crushed cookies, spinach, and feta cheese. Press mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream.
4. Pour the cheesecake mixture over the crust and smooth top with a spatula.
5. Bake for 35-40 minutes or until the center is almost set. Remove from the oven and let cool on a wire rack.
6. Melt the white chocolate in a microwave-safe bowl. Mix into the remaining cheesecake mixture and stir until fully incorporated.
7. Once the cheesecake has cooled, spread the cheesecake truffle topping on top. Chill for at least 2 hours prior to serving.