Feta & Spinach Cheesecake with Wine & Berries Filling and Berries & Cream Topping

Ingredients:

• 1 cup feta cheese crumbles
• 1 cup spinach leaves, chopped
• 1/2 cup almonds, chopped
• 1/2 cup breadcrumbs
• 1/2 cup unsalted butter, melted
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs
• 1/4 cup red wine
• 1 cup mixed berries (raspberries, blackberries, and blueberries)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the feta cheese, spinach, almonds, breadcrumbs, and melted butter. Press mixture into the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar, flour, and vanilla extract, and beat until well combined. Add the eggs one at a time, beating well after each addition.
4. Stir in the red wine and mixed berries. Pour mixture over the prepared crust.
5. Bake for 45-50 minutes or until the center is almost set. Let cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake.
6. Refrigerate for at least 4 hours or overnight before serving.
7. In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream on top of the chilled cheesecake, then top with additional mixed berries. Serve and enjoy!