2 1/2 cups gingersnap cookies, crushed
1/2 cup butter, melted
4 ounces (1 cup) Treasure Cave® Crumbled Feta Cheese
2 packages (8 ounces) cream cheese, softened
2/3 cup brown sugar, firmly packed
3/4 cup lemon curd
2 teaspoons almond extract
Preheat the oven to 350oF.
Combine the cookie crumbs and butter evenly in the bottom and up the sides of a 9-inch spring-form pan, using a flat-bottomed measuring cup to press the crumbs.
In the bowl of an electric mixer, beat the Treasure Cave® Crumbled Feta Cheese for 3 minutes. Add the cream cheese and beat again until the mixture is fluffy. Then, add the sugar, lemon curd and almond extract and beat until the mixture is creamy. Add the eggs, one at a time and then pour the mixture into the crust.
Bake for 45 minutes or until the center is set. Then, turn off the oven and leave the door ajar for 20 minutes (leaving the cheesecake in the oven). Remove the cheesecake to a cooling rack and cool for 10 minutes. Then, run a knife around the edge to loosen it. Let it cool completely, then refrigerate it for at least 2 hours before serving.