Feta & Spinach Cheesecake with Whiskey & Chocolate filling and Berries & Cream topping

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Ingredients:

• 1 cup of crushed matzo meal
• 1/2 cup of chopped walnuts
• 1/2 cup of melted butter
• 1 lb. of Feta cheese, crumbled
• 8 oz. of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of chopped spinach, cooked and drained
• 3 eggs
• 1/2 cup of sugar
• 1/4 cup of whiskey
• 1/2 cup of chopped semi-sweet chocolate
• 1/2 cup of heavy cream
• 1 cup of mixed berries
• 1/2 cup of whipped cream
• 1 tsp. of vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Combine the crushed matzo meal, chopped walnuts, and melted butter in a mixing bowl. Mix well.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Remove from oven and let cool.
4. In a mixing bowl, beat the Feta cheese and Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the cooked spinach and mix well.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the sugar and whiskey.
8. Fold in the chopped semi-sweet chocolate.
9. Pour the mixture over the cooled crust.
10. Bake for about 40 minutes or until the center is set.
11. Let the cheesecake cool down to room temperature.
12. In a small saucepan, heat the heavy cream over low heat until just simmering.
13. Add the mixed berries and vanilla extract. Stir occasionally until the sauce has thickened, for about 10 minutes. Let cool.
14. Pour the berry sauce over the cheesecake, spread evenly.
15. Refrigerate the cheesecake for at least 2 hours or until firm.
16. Top with whipped cream and serve chilled.