Rosemary Fig Cheesecake with Blood Orange Grapefruit Topping

Ingredients:

• 1 1/2 cups Vanilla Wafers, crushed
• 6 tbsp Butter, melted
• 2 tbsp Fresh Rosemary, chopped
• 5 Figs, diced
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup Sugar
• 1 tsp Vanilla Extract
• 2 Eggs, lightly beaten
• 1/4 cup Heavy Cream
• 1/4 cup Honey
• 2 Blood Oranges, segmented
• 1 Grapefruit, segmented

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, mix together the crushed Vanilla Wafers, melted Butter, and chopped Rosemary until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and allow to cool.
4. In a small saucepan, cook the diced Figs over medium heat until softened. Set aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the Sugar and Vanilla Extract. Mix until well blended.
7. Add the Eggs and mix until just combined.
8. Stir in the Heavy Cream and the cooled Figs.
9. Pour the cream cheese mixture over the cooled Vanilla Wafer crust.
10. Bake for 50-55 minutes or until the edges are golden brown and the center is almost set.
11. Allow the cheesecake to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
12. In a small saucepan, warm the Honey over medium heat until liquid.
13. Add the segmented Blood Oranges and Grapefruit and stir until well coated.
14. Remove from heat and allow to cool to room temperature before spooning over each slice of cheesecake.