Cinnamon Rosemary Fig Cheesecake with Peanut Butter Cup Topping

Cinnamon Roll Base

• 1 1/2 cups cinnamon graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Rosemary & Fig Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup all-purpose flour
• 3/4 cup fig preserves
• 1 tbsp. finely chopped fresh rosemary

Peanut Butter Cup Topping

• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 325°F.
2. For the crust, mix together cinnamon graham cracker crumbs and sugar in a small bowl. Stir in melted butter until mixture is well combined. Press into bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. For the filling, beat together cream cheese and sugar until smooth. Add eggs, one at a time, beating until each is fully incorporated. Stir in flour until just combined. Fold in fig preserves and rosemary. Pour mixture into cooled crust.
4. Bake for 45-50 minutes, or until the edges of the cheesecake are set and the center is only slightly jiggly. Remove from oven and let cool completely.
5. For the topping, place semisweet chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Microwave on high in 30-second increments, stirring between each, until chocolate is completely melted. Spread mixture over the top of the cooled cheesecake.
6. Refrigerate cheesecake for at least 4 hours, or overnight. Slice and serve chilled.