Rosemary & Fig Cheesecake with Pistachio Crumble Base and Pineapple & Kiwi Topping

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Ingredients:

• 1 1/2 cups Pistachio Crumbles
• 1/4 cup unsalted butter, melted
• 2 (8-oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 2/3 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1 cup dried figs, chopped
• 1/2 cup unsweetened pineapple chunks
• 1/2 cup kiwi chunks

Instructions:

1. Preheat oven to 325°F. Combine pistachio crumbles and melted butter in a bowl and mix well. Press onto the bottom of a 9-inch springform pan.
2. Bake crust for 10 minutes. Remove from oven and cool slightly.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy. Beat in sour cream. Add eggs one at a time, beating well after each addition.
4. Stir in minced rosemary, salt, and chopped figs.
5. Pour mixture into the prepared crust.
6. Bake cheesecake for 45 minutes or until center is almost set.
7. Cool completely on a wire rack and refrigerate for at least 4 hours or overnight.
8. When ready to serve, arrange unsweetened pineapple chunks and kiwi chunks on top of the cheesecake.