Rosemary, Fig & Peanut Butter Cheesecake

Oreo Crust

• 24 Oreo cookies, crushed into crumbs
• 1/4 cup unsalted butter, melted

Mix the crushed Oreo cookies with melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

Rosemary & Fig Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup granulated sugar
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup dried figs, chopped
• 1 tablespoon fresh rosemary leaves, finely chopped

Beat the cream cheese until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, figs and rosemary. Pour the filling onto the prepared Oreo crust.

Peanut Butter Cup Topping

• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream

Place chocolate chips and peanut butter in a large heat-proof bowl. In a small saucepan, heat heavy cream just until it starts to boil. Pour hot cream over chocolate and peanut butter and stir until smooth. Pour the mixture over the cheesecake and refrigerate for at least 4 hours or overnight.

Slice and serve chilled.