Matcha Peanut Butter Fig Cheesecake with Sesame Crust

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Ingredients:

• 1 cup crushed sesame cookies
• 3 tbsp melted butter
• 2 tsp matcha powder
• 2 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup heavy cream
• 1 tbsp vanilla extract
• 1/4 cup fig and olive tapenade

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine crushed sesame cookies, melted butter, and matcha powder until well mixed. Press into the bottom of a 9-inch springform pan.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, and sugar together until creamy.
4. Add the eggs one at a time, beating well after each addition. Mix in heavy cream and vanilla extract until the batter is smooth and well mixed.
5. Pour the cheesecake filling into the sesame crust and bake for 45-50 minutes or until the edges are set, but the center is still slightly jiggly.
6. Remove from the oven and let cool to room temperature. Then, chill for at least 2 hours in the refrigerator.
7. Once chilled, spread fig and olive tapenade over the cheesecake and serve.