Pistachio Rosemary & Fig Cheesecake with Macadamia Nut Topping

Ingredients:

• 8 oz Pistachio Crumbles
• 2 Containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Granulated Sugar
• 2 Eggs
• 2 tsp Fresh Rosemary, minced
• 4 oz Dried Figs, chopped
• 1 tsp Vanilla Extract
• 1/4 cup Macadamia Nuts, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the pistachio crumbles with melted butter and press mixture onto the bottom of a greased 9-inch springform pan. Bake for 8 minutes.
3. In a mixer, beat 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add 1/2 cup of granulated sugar, 2 eggs, 2 tsp of fresh minced rosemary, 4 oz of chopped dried figs, and 1 tsp of vanilla extract.
4. Pour the filling mixture into the crust and smooth out the top. Bake for 30-35 minutes or until the cheesecake is set.
5. Let the cheesecake cool for 10 minutes before removing the sides of the springform pan.
6. Top the cheesecake with chopped 1/4 cup of macadamia nuts and serve.