Cheesecake with Feta-Spinach Base, Rosemary-Fig Filling, and Toffee Crunch Topping

Ingredients:

• For the Feta-Spinach Base:
• 4 oz crumbled feta cheese
• 2 cups fresh baby spinach leaves, washed and dried
• 1/4 cup unsalted butter, melted
• 1/4 cup sugar
• 1 cup graham cracker crumbs


• For the Rosemary-Fig Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 2 tablespoons chopped fresh rosemary
• 1/4 cup dried figs, chopped


• For the Toffee Crunch Topping:
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 350°F.


2. For the Feta-Spinach Base:
1. In a food processor, pulse feta cheese and spinach until finely chopped.
2. Add melted butter and sugar, and pulse until well combined.
3. Add graham cracker crumbs and pulse until the mixture is evenly moistened.
4. Press mixture onto the bottom of a 9-inch springform pan and bake for 8 minutes. Set aside to cool.


3. For the Rosemary-Fig Filling:
1. In a large mixing bowl, beat cream cheese and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Stir in chopped rosemary and figs.
4. Pour filling into the cooled crust.
5. Bake for 50-55 minutes or until the edges are set and the middle is slightly jiggly.


4. For the Toffee Crunch Topping:
1. In a medium mixing bowl, mix together brown sugar, flour, and salt.
2. Add butter and use a pastry blender or your fingers to mix until the mixture is crumbly.
3. Stir in toffee bits.
4. Sprinkle the toffee crunch mixture evenly over the cooled cheesecake.


5. Refrigerate cheesecake for at least 2 hours or overnight before serving.