Figgy Rosemary Cheesecake with Black & White Cookie Crust and Caramel Sauce Topping

Ingredients:

• 1 package of Black & White Cookies, crushed into crumbs
• 6 tablespoons unsalted butter, melted
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup fresh figs, chopped
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup caramel sauce, for topping

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, mix the cookie crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow the crust to cool before filling.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar, eggs, chopped figs, rosemary, vanilla extract, and salt and mix until well combined.
4. Pour the cheesecake mixture over the cooled Black & White cookie crust and smooth with a spatula.
5. Bake for 50-60 minutes, until the cheesecake is golden brown around the edges and set in the center.
6. Remove from the oven and allow the cheesecake to cool completely before covering and storing in the refrigerator for at least 4 hours.
7. When ready to serve, top with caramel sauce and any additional figs or rosemary for garnish.