Feta & Spinach Cheesecake with Wine & Berries Filling and Caramel Macchiato Topping

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Ingredients:

• 1 cup crushed matzo
• 1/2 cup melted butter
• 1 cup crumbled feta cheese
• 1/2 cup chopped spinach
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 4 eggs
• 1/2 cup red wine
• 1/4 cup mixed berries
• 1/2 cup caramel sauce
• 1/4 cup espresso or strong coffee

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together crushed matzo and melted butter. Press onto the bottom of a 9-inch springform pan.
3. In another bowl, mix together crumbled feta and chopped spinach. Spread evenly over the crust.
4. In a mixer fitted with a paddle attachment, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar on medium speed until light and fluffy, about 3-4 minutes.
5. Add eggs one at a time, beating well after each addition.
6. Pour the mixture into the pan and smooth the surface with a spatula.
7. Bake for 45-50 minutes, until the cheesecake is set and slightly golden.
8. In a saucepan, heat red wine and mixed berries until simmering. Cook for 5-7 minutes, until the mixture has reduced by half. Let it cool.
9. Pour the wine and berries mixture over the cheesecake and refrigerate for at least 2 hours.
10. In a small saucepan, heat caramel sauce and espresso until simmering. Cook for 5-7 minutes, until the mixture has reduced by half.
11. Pour the caramel macchiato sauce over the cheesecake and serve.