Feta & Spinach Cookies 'n Cream Cheesecake with Hot Fudge Topping

Ingredients:

• For the Feta & Spinach base:
• 1 ½ cups crushed kosher chocolate sandwich cookies
• 4 tablespoons melted unsalted butter
• ½ cup crumbled kosher feta cheese
• 1 cup fresh spinach, finely chopped
• For the Cookies & Cream filling:
• 3 containers (24 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 8 kosher chocolate sandwich cookies, crushed
• For the Hot Fudge topping:
• ½ cup heavy cream
• ½ cup dark chocolate chips
• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare the Feta & Spinach base:
• In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Press the mixture onto the bottom of the prepared pan.
• Sprinkle the crumbled feta cheese evenly over the cookie crust.
• Evenly distribute the chopped spinach over the feta cheese.
3. Prepare the Cookies & Cream filling:
• In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Gently fold in the crushed kosher chocolate sandwich cookies.
• Pour the filling over the feta and spinach base in the springform pan.
4. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake. Allow it to cool completely.
6. Prepare the Hot Fudge topping:
• In a small saucepan, heat the heavy cream, dark chocolate chips, unsalted butter, granulated sugar, and vanilla extract over low heat.
• Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.
• Remove from heat and let it cool slightly.
7. Pour the Hot Fudge topping over the cooled cheesecake, spreading it evenly with a spatula.
8. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
9. Once chilled and set, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
10. Slice and serve your delicious Feta & Spinach Cookies 'n Cream Cheesecake with a delightful drizzle of additional hot fudge if desired!