Cheesecake with Feta & Spinach Base, Peanut Butter Cup Filling, and Lemon Curd Topping

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Ingredients:

• 1 cup crushed kosher graham crackers
• 1/2 cup crumbled kosher Feta cheese
• 1/2 cup cooked spinach, drained and chopped
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup full-fat sour cream
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup prepared lemon curd

Directions:

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine crushed graham crackers, Feta cheese, cooked spinach, and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat cream cheese and peanut butter until creamy. Gradually beat in sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Beat in sour cream, flour, and salt until well combined.
4. Pour the cream cheese mixture over the crust. Bake in preheated oven for 50-55 minutes or until the center is almost set.
5. Cool the cheesecake on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Cool for another hour. Spread lemon curd over the top of the cooled cheesecake.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. Serve chilled.