Cheesecake with Feta & Spinach Base, New York-style Filling, and Toffee Crunch Topping

Ingredients

• 1 package of Feta Cheese (4oz)
• 2 cups of Spinach, chopped
• 1 1/2 cups of Graham Cracker crumbs
• 1/3 cup of unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24oz total)
• 1 1/4 cups of granulated sugar
• 1/4 cup of all-purpose flour
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/2 cup of Toffee bits

Instructions

1. Preheat oven to 350°F (180°C).
2. In a food processor, puree the Feta Cheese and chopped Spinach into a paste.
3. In a medium bowl, mix together the Graham Cracker crumbs and melted butter until well combined.
4. Press the Graham Cracker mixture into the bottom of a 9-inch springform pan to create an even crust.
5. Spread the Feta Cheese and Spinach mixture over the Graham Cracker crust.
6. Bake for 10 minutes, then remove from the oven and allow to cool.
7. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour until smooth.
8. Add the eggs one at a time, beating well after each addition.
9. Mix in the vanilla extract and salt.
10. Pour the filling over the cooled Feta Cheese and Spinach base.
11. Bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly golden.
12. Remove from oven and allow to cool to room temperature.
13. Place the Toffee bits in a small saucepan over medium heat and cook until melted and smooth.
14. Spread the melted Toffee over the cooled cheesecake.
15. Chill the cheesecake in the refrigerator for at least 4 hours before serving.