Acai Berry Cheesecake with Rosemary & Fig Filling and Peach & Mango Topping

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Ingredients:

• 1 cup Acai Berry puree
• 2 cups Graham cracker crumbs
• 1/2 cup Butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each)
• 1 cup Sugar
• 1 teaspoon Vanilla extract
• 4 Eggs
• 1/4 cup Chopped fresh rosemary
• 1/2 cup Chopped dried figs
• 1/2 cup Peach preserves
• 1/2 cup Mango chunks

Instructions:

1. Preheat the oven to 350°F.
2. Mix the Acai Berry puree, Graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract with an electric mixer until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the chopped rosemary and dried figs.
6. Pour the cheesecake mixture onto the crust and bake for 50-55 minutes until the edges are set and the center is still slightly jiggly.
7. Remove from the oven and allow to cool completely before removing from the pan.
8. Spread the peach preserves over the top of the cheesecake and arrange the mango chunks in an attractive pattern on top.
9. Refrigerate for at least 2 hours before slicing and serving.