Aromatic Rosemary and Fig Cheesecake

Ingredients:

• 14 oz Buttermilk Biscuits, crushed
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar
• 3 containers of 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tbsp vanilla extract
• 1 tbsp fresh rosemary, chopped
• 1/2 cup fig preserves
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F.
2. Mix the crushed buttermilk biscuits, melted butter, and sugar together in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until golden brown.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese for a minute until smooth. Add in the sugar and mix until well combined.
4. One at a time, add in the eggs and vanilla extract and mix well after each addition.
5. Stir in the fresh rosemary and fig preserves. Pour the mixture into the prepared crust.
6. Bake for 50-55 minutes until set and the center is slightly jiggly. Turn off the oven, open the door, and let the cheesecake sit in the oven for an hour. This prevents cracks from forming as the cake cools.
7. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
8. Just before serving, prepare the whipped cream. Beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
9. Top the chilled cheesecake with the whipped cream and serve.