Rosemary & Fig Cheesecake

Vanilla Wafer Base

• 1.5 cups of vanilla wafer cookie crumbs
• 3 tablespoons of sugar
• 1/2 cup of melted butter

Rosemary & Fig Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24oz total)
• 1 cup of sugar
• 1 tablespoon of fresh rosemary, finely chopped
• 4 large eggs
• 1/2 cup of fig preserves

Salted Pistachios Topping

• 1/2 cup of shelled and chopped salted pistachios
• 2 tablespoons of honey

Directions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the vanilla wafer cookie crumbs, sugar, and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat the cream cheese, sugar, and rosemary until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the fig preserves and mix well.
6. Pour the mixture into the prepared crust.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. While the cheesecake is baking, prepare the topping. In a small bowl, mix the chopped pistachios and honey together.
9. Allow the cheesecake to cool in the pan for 10 minutes before removing the sides of the pan.
10. Top the cheesecake with the pistachio mixture before serving.