Cheesecake Truffle with Wasabi & Pistachio Base and Rosemary & Fig Filling

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Ingredients:

• For the base:
• 1 cup pistachios, shelled and unsalted
• 1/2 cup Wasabi peas
• 6 tablespoons unsalted butter, melted
• For the filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 teaspoons fresh rosemary, finely chopped
• 3 large eggs
• 1 cup dried figs, chopped
• 1 teaspoon vanilla extract
• For the topping:
• 5 ounces white chocolate, chopped
• 1/4 cup heavy cream
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, pulse pistachios and Wasabi peas until finely ground. Add melted butter and pulse until mixture is moistened.
3. Press pistachio mixture firmly into the bottom of a 9-inch springform pan. Bake 10 minutes.
4. In a mixing bowl, beat cream cheese and sugar until smooth. Add rosemary and beat until incorporated.
5. Beat in eggs, one at a time, until blended. Stir in figs and vanilla.
6. Pour filling over crust.
7. Bake 45 minutes or until the center is set.
8. Cool completely in pan on wire rack.
9. In a microwave safe bowl, heat white chocolate and cream on medium power until melted, stirring every 15 seconds.
10. Stir in salt and vanilla extract.
11. Spread mixture evenly over cheesecake and chill 2 hours or until set.
12. Remove from pan and slice into servings.