Brown Butter & Sage Cheesecake with Rosemary & Fig Filling and Balsamic Glaze Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and browned
• 1 tablespoon fresh sage, finely chopped
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup fresh rosemary, finely chopped
• 1/2 cup fig jam
• 1/4 cup balsamic vinegar
• 1/4 cup sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and chopped sage 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 let cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and sugar until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla extract and chopped rosemary.
7. Pour the filling over the prepared crust and smooth with a spatula.
8. Drop spoonfuls of the fig jam over the top of the cheesecake and swirl with a knife.
9. Bake for 50-55 minutes or until the center is almost set.
10. Remove from the oven and let cool completely.
11. In a small saucepan, heat the balsamic vinegar and sugar over medium heat until the sugar has dissolved and the mixture has thickened slightly.
12. Let cool slightly, then drizzle over the top of the cheesecake.
13. Refrigerate for at least 2 hours before serving.