Bourbon Butterscotch Rosemary Fig Cheesecake with Almond Flour Base

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Ingredients:

• 10 oz Almond Flour
• 1/3 cup melted Butter
• 1/4 cup Brown Sugar
• 1 tsp Salt
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cup Sugar
• 1/2 cup Fig preserves
• 2 tbsp finely chopped Fresh Rosemary
• 4 Eggs
• 1/4 cup Bourbon
• 1/4 cup Butterscotch Chips
• 1/4 cup Heavy Cream

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine almond flour, melted butter, brown sugar, and salt. Press mixture into the bottom of a 9-inch springform pan and bake for 12 minutes. Remove from oven and let cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add fig preserves and rosemary, and mix until well combined.
4. Beat in eggs one at a time, then stir in bourbon. Pour mixture onto the cooled crust.
5. Bake for 60-70 minutes or until the edges are set and the center is slightly jiggly.
6. Remove from oven and let cool to room temperature for 1 hour. Then, chill in the refrigerator for at least 2 hours.
7. In a double boiler, melt butterscotch chips and heavy cream, stirring until smooth.
8. Pour mixture over the cooled cheesecake and spread evenly. Let cool for an additional hour.
9. Remove the cheesecake from the springform pan, slice and serve.