Cheesecake with Parmesan & Garlic Base, Rosemary & Fig Filling, and Sundried Tomato Pesto Topping

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Ingredients:

• 8 oz Parmesan cheese, grated
• 1 cup breadcrumbs
• 2 cloves garlic, minced
• 12 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1/3 cup fig jam
• 1 tbsp fresh rosemary, chopped
• 1 cup sour cream
• 1/3 cup sundried tomato pesto

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine grated Parmesan cheese, breadcrumbs, and minced garlic. Press the mixture onto the bottom of the greased pan.
3. In another mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in fig jam and chopped rosemary. Pour the mixture into the prepared crust.
6. Bake for 45 minutes or until the filling is firm around the edges and slightly jiggly in the center.
7. Remove the cheesecake from the oven. Let it cool to room temperature. Then chill it in the refrigerator for at least 2 hours, or until it's completely cold.
8. Spread sour cream over the top of the cheesecake. Drizzle with sundried tomato pesto.
9. Serve and enjoy!