Lavender & Honey Cheesecake with Rosemary & Fig Filling and Toffee Crunch Topping

Ingredients:

• For the crust:
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 1/2 teaspoon dried lavender buds, finely chopped
• 2 cups graham cracker crumbs
• For the filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 teaspoons fresh rosemary leaves, finely chopped
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup fig preserves
• For the topping:
• 1/2 cup toffee bits
• 1/4 cup honey
• 2 tablespoons unsalted butter
• Pinch of sea salt

Instructions:

1. Preheat the oven to 325°F.
2. In a medium mixing bowl, combine 8 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, melted butter, honey, and chopped lavender. Stir in the graham cracker crumbs and mix well.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes or until lightly browned. Set aside to cool.
4. In a large bowl, beat the 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy. Gradually add the sugar and continue beating for 2-3 minutes.
5. Add the chopped rosemary, eggs, and vanilla extract, and beat until fully combined.
6. Spread the fig preserves over the cooled crust and pour the filling on top.
7. Bake the cheesecake for 45-50 minutes or until set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
8. While the cheesecake is cooling, combine the toffee bits, honey, butter, and sea salt in a small saucepan over medium-high heat. Stir until the mixture is fully melted and the toffee bits are coated in the sauce.
9. Pour the toffee mixture over the cooled cheesecake and spread it evenly. Let it cool in the refrigerator for at least 2 hours before serving.