Cinnamon Roll Cheesecake with Rosemary & Fig Filling and Fudge Brownie Topping

Ingredients:

• 1 1/2 cups cinnamon graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup fig jam
• 1 tablespoon fresh rosemary, minced
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter

Instructions:

1. Preheat oven to 325°F. Press cinnamon graham cracker crumbs, sugar, and melted butter into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown. Let cool slightly.
2. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually beat in sugar. Beat in eggs one at a time. Stir in vanilla extract.
3. In a small bowl, mix together fig jam and rosemary.
4. Pour half of the cheesecake mixture on top of the cooled crust. Spoon the fig mixture over the cheesecake. Pour the remaining cheesecake mixture on top of the fig mixture.
5. Bake for 50-55 minutes or until the center is just set. Let cool for 30 minutes and then transfer to the refrigerator to chill for at least 4 hours, but preferably overnight.
6. For the topping, heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add in chocolate chips and butter. Stir until melted and smooth.
7. Pour the chocolate mixture on top of the chilled cheesecake. Serve and enjoy!