Rosemary Fig Cheesecake with Toffee Crunch Topping

Graham Cracker Crust:

• 8 oz Graham crackers, crushed into crumbs
• 4 oz unsalted butter, melted

Rosemary & Fig Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup fig jam
• 2 tbsp fresh rosemary, finely chopped

Toffee Crunch Topping:

• 1 cup toffee bits
• 1/2 cup pecans, chopped

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. For the crust, in a mixing bowl, mix together graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
3. For the filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in heavy cream and vanilla extract. Fold in fig jam and chopped rosemary until well combined.
4. Pour the filling mixture over the crust in the pan, spreading it evenly with a spatula. Return the pan to the oven and bake for 40-45 minutes, or until the cheesecake is slightly jiggly in the center. Remove from the oven and let it cool to room temperature.
5. For the topping, mix together toffee bits and chopped pecans. Sprinkle the mixture over the cooled cheesecake.
6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Slice and serve.