Rosemary & Fig Cheesecake with Fudge Brownie Topping

Ingredients:

• 2 cups Vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1 tbsp fresh Rosemary, finely chopped
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh figs, chopped
• 1/4 cup fig jam
• 1 cup Fudge Brownie pieces, crumbled

Instructions:

1. Preheat oven to 350°F.
2. Combine Vanilla wafer crumbs, melted butter, and chopped Rosemary in a bowl. Mix well and press the mixture 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 together until the mixture is smooth and creamy.
4. Add eggs, one at a time, and beat well after each addition.
5. Add vanilla extract, figs, and fig jam and beat until well combined.
6. Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula.
7. Bake for 40-45 minutes or until the edges are lightly golden and the center is slightly jiggly.
8. Remove from the oven and let it cool completely.
9. Refrigerate the cheesecake for at least 2 hours before serving.
10. Sprinkle Fudge Brownie pieces over the top of the cheesecake before serving.