Herbaceous Fig Cheesecake

Brown Butter & Sage Base

• 9-10 graham crackers
• 3 tbsp unsalted butter
• 5 sage leaves, chopped

1. Preheat the oven to 350°F.
2. Pulse the graham crackers in a food processor until finely ground.
3. Melt the butter in a saucepan over medium heat. Cook, stirring occasionally until the butter turns golden brown, about 5-7 minutes.
4. Add the chopped sage leaves to the butter and let cook for an additional 30 seconds.
5. Pour the brown butter sage mixture over the ground graham crackers and stir until evenly moistened.
6. Firmly press the crumb mixture into a 9-inch springform pan, and bake for 10-12 minutes or until golden in color. Remove and allow to cool.

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 eggs
• 1/2 cup fig preserves
• 1 tbsp chopped fresh rosemary leaves

1. Preheat the oven to 325°F.
2. In a large mixing bowl, beat the cream cheese and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the fig preserves and chopped rosemary leaves until smooth.
5. Pour the cheesecake batter onto the cooled crust.
6. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set but slightly jiggly.
7. Let cool to room temperature before refrigerating for at least 2 hours to chill.

Toasted Almonds Topping

• 1/2 cup sliced almonds
• 1 tbsp unsalted butter
• 1 tbsp honey

1. In a small skillet, melt the butter over medium heat.
2. Add the sliced almonds and stir until golden brown, about 5-7 minutes.
3. Drizzle the honey over the almonds and continue cooking for an additional 1-2 minutes.
4. Remove from heat and let cool slightly.
5. Sprinkle the toasted almond mixture over the chilled cheesecake and serve.