Brie & Cranberry Cheesecake with Rosemary & Fig Filling and Hot Fudge Topping

Ingredients:

• 4 oz Brie cheese, rind removed and cut into small pieces
• 1/2 cup dried cranberries, finely chopped
• 1/2 cup graham cracker crumbs
• 2 tbs granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup pureed dried figs
• 1 tsp fresh rosemary, finely chopped
• 1 cup hot fudge sauce, for topping

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a food processor, pulse Brie cheese until finely chopped. Add graham cracker crumbs, dried cranberries, and 2 tbs sugar; pulse until combined. Press mixture firmly onto the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with 1/2 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in fig puree and rosemary. Pour mixture over crust and smooth the top.
4. Bake in oven for about 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
6. Before serving, spoon hot fudge sauce over the top of the cheesecake.