Rosemary Fig Cheesecake with Shortbread Crust and Whipped Cream Topping

Ingredients:

• 8 oz. shortbread cookies, crushed
• 4 tbsp. unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1 tsp. vanilla extract
• 1 tbsp. fresh rosemary, finely chopped
• 1/2 cup fig preserves
• 1 cup heavy whipping cream
• 2 tbsp. confectioners' sugar

Instructions:

1. Preheat oven to 350°F.
2. In a small bowl, mix together crushed shortbread cookies and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Gradually add in sugar, eggs, and vanilla extract, mixing well after each addition.
4. Add finely chopped rosemary to the cream cheese mixture and mix until well combined.
5. Pour the cream cheese mixture over the shortbread crust and smooth the top.
6. Dollop fig preserves over the top of the cream cheese mixture and swirl with a knife.
7. Bake for 45-50 minutes or until the cheesecake is set and the edges are lightly golden brown. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
8. Before serving, whip heavy whipping cream and confectioners' sugar until soft peaks form. Spread whipped cream over the top of the cheesecake.