Olive Oil & Sea Salt Cheesecake with Rosemary & Fig Filling and Elderflower Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup olive oil
• 1/2 teaspoon sea salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tablespoon fresh rosemary, chopped
• 4 eggs
• 3/4 cup fig jam
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 cup sour cream
• 1/4 cup elderflower cordial

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the graham cracker crumbs, brown sugar, olive oil, and sea salt. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
6. Add the chopped rosemary and eggs, one at a time, mixing well after each addition.
7. Pour the cheesecake mixture over the baked crust.
8. In a saucepan, combine the fig jam, water, and cornstarch. Cook over medium heat until the mixture thickens, stirring constantly.
9. Pour the fig mixture over the cheesecake mixture and swirl with a knife to create a marbled effect.
10. Bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Let the cheesecake cool completely before adding the elderflower topping.
12. In a small bowl, mix together the sour cream and elderflower cordial.
13. Spread the sour cream mixture over the cooled cheesecake and refrigerate for at least 2 hours, or overnight.
14. Serve and enjoy!