Rosemary, Fig, and Peanut Butter Cup Cheesecake with Hemp Hearts Base

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Ingredients:

• 1 cup Hemp Hearts
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh rosemary
• 1/2 cup dried figs, chopped
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, combine the Hemp Hearts, maple syrup, and melted coconut oil until it forms a crumbly mixture.
3. Press the Hemp Hearts mixture into the bottom of a 9-inch springform pan.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, vanilla extract, and salt until smooth.
5. Stir in the finely chopped rosemary and chopped dried figs.
6. Pour the cheesecake filling over the Hemp Hearts crust in the springform pan.
7. Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly golden.
8. Remove from the oven and let cool to room temperature.
9. Refrigerate the cheesecake for at least 2 hours or until completely chilled.
10. Top with chopped peanut butter cups before serving.