Feta & Spinach Cheesecake with Whiskey & Chocolate Filling and Toasted Almonds Topping

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Ingredients:

• 1 cup of crushed matzo
• 1/2 cup of unsalted butter, melted
• 1 cup of crumbled feta cheese
• 1 cup of frozen spinach, thawed and drained well
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/4 cup of whiskey
• 1 cup of semi-sweet chocolate chips
• 1/3 cup of granulated sugar
• 3 eggs, at room temperature
• 1 tsp of vanilla extract
• 1/4 cup of toasted almonds, chopped

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together the crushed matzo and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a separate bowl, mix together the crumbled feta cheese and frozen spinach. Spread the mixture evenly over the matzo crust.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the whiskey and mix well.
5. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until fully melted. Add the melted chocolate to the cream cheese mixture and mix until well combined.
6. Beat in the granulated sugar, eggs, and vanilla extract until fully incorporated.
7. Pour the cream cheese mixture over the feta and spinach mixture and smooth out the top with a spatula.
8. Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly golden.
9. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
10. Once chilled, remove from the pan and top with chopped toasted almonds.