Rosemary & Fig Cheesecake with Fudge Brownie Topping

Graham Cracker Base

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Rosemary & Fig Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh rosemary, finely chopped
• 1 cup fig jam

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F.

Graham Cracker Base Instructions:

1. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
2. Press mixture into the bottom of a 9-inch springform pan.
3. Bake for 8-10 minutes or until lightly golden brown. Set aside to cool.

Rosemary & Fig Filling Instructions:

1. In a large mixing bowl, beat cream cheese and sugar together until light and fluffy.
2. Add eggs, vanilla extract, and chopped rosemary. Mix well.
3. Pour the mixture onto the cooled crust.
4. Spoon fig jam on top of the cheesecake mixture.
5. Use a knife to gently swirl the fig jam into the cheesecake mixture.
6. Bake for 40-45 minutes or until cheesecake is set.

Fudge Brownie Topping Instructions:

1. In a medium saucepan, melt butter over low heat.
2. Add sugar, cocoa powder, and salt. Mix well.
3. Add eggs, one at a time, mixing well after each addition.
4. Add flour and chocolate chips. Mix until well combined.
5. Pour the brownie mixture over the cooled cheesecake.
6. Bake for an additional 10-15 minutes or until the brownie is set.

Allow the cheesecake to cool completely before removing it from the pan.