Cheesecake with Black & White Cookie Base, Rosemary & Fig Filling, and Toffee Crunch Topping

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Ingredients

• Black & White Cookie Base:
• 8 ounces of Black & White Cookies
• 4 tablespoons of unsalted butter, melted


• Rosemary & Fig Filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 1 tablespoon of fresh rosemary, finely chopped
• 4 large eggs
• 1/2 cup of fig preserves


• Toffee Crunch Topping:
• 1/2 cup of toffee bits
• 1/4 cup of chopped pecans, toasted

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Black & White Cookies until they are finely ground. Add in the melted butter and pulse again until it becomes a wet sand-like texture.
3. Press the cookie mixture into the bottom of a 9-inch springform pan. Use a flat surface (like the bottom of a glass) to gently press the mixture down and create an even layer. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy. Add in the rosemary and mix until fully combined.
5. Add in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure that everything is well-combined.
6. Stir in the fig preserves and mix until fully incorporated. Pour the mixture into the prepared crust and smooth out the top.
7. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let cool at room temperature for about 30 minutes. Then, transfer to the refrigerator and let chill for at least 3 hours (or overnight).
9. Before serving, sprinkle the toffee bits and chopped pecans on top of the cheesecake. Serve and enjoy!