Lavender & Honey Cheesecake with Rosemary & Fig Filling and Orange & Vanilla Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup dried culinary lavender
• 1/4 cup honey
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 1 tablespoon fresh rosemary, chopped
• 4 large eggs
• 1/2 cup dried figs, chopped
• 1/4 cup orange juice
• 1 tablespoon vanilla extract
• 1/2 cup sour cream

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a large bowl, mix together the graham cracker crumbs, culinary lavender, honey, and melted butter until well combined. Press the mixture firmly onto the bottom of the prepared pan. Bake for 10-12 minutes or until golden brown. Remove from oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the rosemary and mix until fully incorporated. Beat in the eggs, one at a time, until combined. Stir in the chopped figs and pour the mixture over the cooled crust.
4. Bake for 50-60 minutes or until the center of the cheesecake is just set. Let cool to room temperature on a wire rack.
5. In a small mixing bowl, whisk together the orange juice and vanilla extract. Whisk in the sour cream. Pour the mixture evenly over the cooled cheesecake.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.