Rosemary & Fig Cheesecake with Basbousa Base and Toffee Crunch Topping

Ingredients:

• 1 cup Basbousa base
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup sugar
• 3 eggs
• 1/4 cup flour
• 1/4 cup chopped rosemary
• 1/4 cup chopped figs
• 1 tsp vanilla extract
• 1/2 cup toffee pieces

Instructions:

1. Preheat oven to 350 degrees F.
2. Press Basbousa base evenly into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in flour, rosemary, figs, and vanilla extract until well combined.
6. Pour mixture over the Basbousa base in the springform pan.
7. Bake for 45-50 minutes or until the center is almost set.
8. Sprinkle toffee pieces over the top of the cheesecake and continue to bake for an additional 5-10 minutes or until toffee is melted.
9. Cool completely before serving.