Feta & Spinach Cheesecake with Sundried Tomato Pesto Topping

Ingredients:

• 1 cup crumbled feta cheese
• 1 cup spinach, chopped
• 1 cup plain bread crumbs
• 3/4 cup butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup sundried tomato pesto

Directions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine feta, spinach, bread crumbs, and melted butter. Mix well and press onto the bottom of a 9-inch springform pan.
3. Bake for 10 minutes and set aside to cool.
4. In a separate mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, and beat until well combined.
5. Pour cream cheese mixture over the cooled feta and spinach base.
6. Bake for 35-40 minutes or until the center is almost set. Allow to cool completely and then refrigerate for at least 4 hours.
7. Serve with a dollop of sundried tomato pesto on top.