Feta & Spinach Cheesecake with Olive Oil & Lemon Filling and Fudge Brownie Topping

Ingredients:

• 1 cup crumbled Feta cheese
• 1 cup baby spinach, chopped
• 1 cup crushed graham crackers
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup dark chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• A pinch of kosher salt

Instructions:

To make the Feta & Spinach Base:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed graham crackers and melted unsalted butter until well combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. In a separate bowl, mix together the crumbled Feta cheese and chopped baby spinach. Spread the mixture evenly over the graham cracker crust.
5. Bake for 15-20 minutes until the edges are golden brown. Set aside to cool completely.

To make the Olive Oil & Lemon Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until creamy and smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the olive oil, fresh lemon juice, vanilla extract, and heavy cream.
4. Pour the mixture over the cooled Feta & Spinach Base.
5. Bake for 40-45 minutes until the edges are set and the center is slightly jiggly.
6. Let cool to room temperature, then refrigerate for at least 2 hours or overnight before serving.

To make the Fudge Brownie Topping:

1. Melt the dark chocolate chips and unsalted butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
2. In a separate bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, and kosher salt.
3. Add the melted chocolate mixture to the dry ingredients and mix until well combined.
4. Spoon the brownie batter over the chilled cheesecake filling.
5. Bake for 10-15 minutes until the brownie topping is set.
6. Let cool to room temperature before serving.