Rosemary-Fig Cheesecake with Graham Cracker Base and Rose Topping

Ingredients:

• 10 oz Graham Cracker crumbs
• 4 oz unsalted butter, melted
• 2 tbsp honey
• 4 sprigs of Rosemary, stems removed and finely chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon kosher salt
• 4 large eggs, room temperature
• 1/2 cup of fig jam
• 2 fresh figs, quartered
• 1/4 cup of rose petals, plus extra for decorating

Instructions:

1. Preheat the oven to 350°F with the rack in the lower third of the oven.
2. In a bowl, combine Graham Cracker crumbs, melted butter, honey, and chopped rosemary until well combined. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes or until golden brown. Remove from oven and let cool.
3. Reduce the oven temperature to 325°F.
4. Using an electric mixer and a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium until creamy, about 2 minutes. Gradually add the sugar and salt and beat until light and fluffy, about 2 minutes.
5. With the mixer on low, add the eggs one at a time, beating well after each addition. Add fig jam and mix until well incorporated.
6. Pour the mixture into the cooled crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Turn off the oven and crack the door open, leaving the cheesecake in the oven to cool for 30 minutes. Remove from oven and let cool completely.
8. In a small pot, bring the quartered figs, rose petals and 1/2 cup of water to a boil. Reduce the heat and simmer for 5-7 minutes or until the mixture thickens and the figs and rose petals break down and incorporate into the syrup. Remove from heat and let cool.
9. Pour the fig and rose syrup over the cooled cheesecake and let the syrup set for 5-10 minutes. Decorate with leftover rose petals and serve chilled.