Feta & Spinach Cheesecake with Olive Oil & Lemon Filling and Sundried Tomato Pesto Topping

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Ingredients:

• 1 1/2 cups of crushed matzo crackers
• 1/4 cup of unsalted butter, melted
• 8 oz of crumbled feta cheese
• 10 oz of frozen chopped spinach, thawed and drained
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup of sour cream
• 1/2 cup of olive oil
• 3 eggs
• 2 tablespoons of lemon juice
• 2 cloves of garlic, finely minced
• 1/4 cup of chopped fresh basil
• 1/4 cup of chopped fresh parsley
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
• 1/2 cup of sundried tomato pesto

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the crushed matzo crackers and melted butter until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, or until lightly browned. Remove from the oven and let cool completely.
3. In a large mixing bowl, beat the crumbled feta cheese, thawed and drained spinach, and Norman's Kosher Cholov Yisroel Cream Cheese until well blended.
4. Add the sour cream, olive oil, eggs, lemon juice, minced garlic, chopped fresh basil, chopped fresh parsley, salt, and black pepper. Mix well.
5. Pour the cheese mixture into the cooled crust and spread evenly.
6. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Remove from the oven and let cool to room temperature.
8. Spoon the sundried tomato pesto over the top of the cheesecake, spreading it evenly.
9. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. Remove from the refrigerator, remove the sides of the springform pan, and slice into wedges. Serve chilled.