Cheesecake with Rosemary & Fig Filling

Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup fig preserves
• 2 tablespoons chopped fresh rosemary

Whipped Cream Topping

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix well and press the mixture firmly onto the bottom of the prepared pan.
3. Bake the crust for 10 minutes or until lightly golden brown. Let cool completely.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add the fig preserves and chopped rosemary, and beat until combined.
5. Pour the filling over the cooled crust. Bake for 55 to 60 minutes or until the edges are set but the center still jiggles slightly.
6. Let the cheesecake cool completely in the pan on a wire rack. Then refrigerate it for at least 4 hours or overnight.
7. For the whipped cream topping, beat the heavy cream, confectioners' sugar, and vanilla extract in a medium bowl until soft peaks form.
8. Remove the cheesecake from the pan and spread the whipped cream on top of the cheesecake. Serve chilled.