Figgy Rosemary Cheesecake

Ingredients:

• 8 ounces Black & White Cookies, crushed
• 4 tablespoons unsalted butter, melted
• 2 cups dried figs, stems removed and chopped
• 1 tablespoon fresh rosemary, finely chopped
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/2 cup canned crushed pineapple
• 2 kiwis, peeled and sliced

Instructions:

1. Preheat the oven to 350°F.
2. Combine the crushed Black & White Cookies and melted butter in a bowl. Mix until well combined and press it into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a food processor, pulse the chopped figs and rosemary until the mixture is finely chopped.
4. In a large bowl using an electric mixer, beat the cream cheese until smooth.
5. Add the sugar, eggs, vanilla extract, lemon zest, and salt. Beat until the mixture is well blended.
6. Stir in the fig and rosemary mixture into the cream cheese mixture.
7. Pour the mixture into the baked crust and bake for 45 minutes or until the cheesecake is set. Allow the cheesecake to cool to room temperature.
8. In a small saucepan over medium heat, cook the crushed pineapple until most of the liquid has evaporated and it has slightly thickened. Pour the pineapple over the cooled cheesecake.
9. Decorate the top of the cheesecake with sliced kiwi.
10. Refrigerate the cheesecake for at least 3 hours or overnight for best results.