Brown Butter & Sage Cheesecake with Rosemary & Fig Filling and Fudge Brownie Topping

Brown Butter & Sage Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, melted and browned
• 1 tablespoon fresh sage, finely chopped

Rosemary & Fig Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 3 tablespoons fresh rosemary, finely chopped
• 1 1/2 cups dried figs, chopped

Fudge Brownie Topping Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, brown sugar, melted brown butter, and chopped sage until mixture resembles wet sand. Press mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in sour cream and flour until well combined. Fold in chopped rosemary and figs. Pour mixture into the cooled crust and smooth the top.
4. Bake for 50-60 minutes or until the center is set and the edges are light golden brown. Let cool to room temperature and then chill in the refrigerator for at least 2 hours.
5. To make the fudge brownie topping, beat softened cream cheese and butter until light and fluffy. Add powdered sugar, cocoa powder, vanilla extract and salt, beat until well combined and smooth.
6. Spread brownie topping over the chilled cheesecake and serve.