Rosemary, Fig & Peanut Butter Cup Cheesecake with Pistachio Crumble Base

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Ingredients:

• For the Pistachio Crumble Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted, shelled pistachios, chopped
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted


• For the Rosemary & Fig Filling:
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (24 oz. total)
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup dried figs, chopped


• For the Peanut Butter Cup Topping:
• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 350°F. Grease an 9-inch springform pan.


2. To make the Pistachio Crumble Base:
3. In a medium bowl, mix together graham cracker crumbs, chopped pistachios, and sugar. Add in melted butter and mix until combined.
4. Press the mixture into the bottom of the prepared pan.
5. Bake for 8-10 minutes or until set. Let cool while making the filling.


6. To make the Rosemary & Fig Filling:
7. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
8. Add in eggs one at a time, mixing each time until well combined.
9. Mix in chopped rosemary and chopped figs until just combined.
10. Pour the filling over the cooled Pistachio Crumble Base.
11. Bake for 40-45 minutes or until the cheesecake is set. Let cool to room temperature.


12. To make the Peanut Butter Cup Topping:
13. In a microwave-safe bowl, combine chocolate chips, peanut butter, and heavy cream. Microwave on high for 1-2 minutes, stirring every 30 seconds until smooth and completely melted.
14. Pour the mixture over the cooled cheesecake and spread evenly over the top.
15. Refrigerate the cheesecake for at least 2 hours before serving.