Feta & Spinach Cheesecake with Butter Pecan Filling and Pineapple & Kiwi Topping

Ingredients:

• 1 cup feta cheese
• 1 cup spinach leaves
• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup chopped pecans
• 1 cup crushed pineapple
• 2 kiwis, peeled and sliced

Instructions:

1. Preheat oven to 325°F.
2. In a food processor, pulse feta cheese, spinach leaves, and flour until well combined.
3. Add softened unsalted butter and pulse until mixture forms a dough.
4. Press dough into the bottom of a 9-inch springform pan and set aside.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Stir in heavy cream and chopped pecans.
8. Pour mixture over the feta and spinach base.
9. Bake for 50-60 minutes or until the centre is almost set.
10. Let the cheesecake cool completely before topping.
11. In a small bowl, mix together crushed pineapple and sliced kiwis.
12. Serve cheesecake chilled with pineapple and kiwi topping.