Cheesecake with Rosemary & Fig Filling and Candied Pecans Topping

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Ingredients:

• 2 cups vanilla wafer crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon finely chopped fresh rosemary
• 1 cup dried figs, chopped
• 1/2 cup water
• 1/4 cup honey
• 1/2 cup pecan halves
• 2 tablespoons brown sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. In a bowl, mix together the vanilla wafer crumbs, melted butter, and salt. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
4. In the bowl of a stand mixer, beat the cream cheese and granulated sugar until smooth.
5. Beat in the eggs, one at a time, until well combined.
6. Stir in the chopped rosemary.
7. Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
8. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center jiggles slightly.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a medium saucepan, combine the chopped figs, water, and honey. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the figs are softened and the mixture has thickened. Let the fig mixture cool completely.
11. Spread the cooled fig mixture over the top of the cheesecake.
12. In a small bowl, toss the pecan halves with the brown sugar. Spread the pecans out on a baking sheet and bake them at 350 degrees F for 5-7 minutes, or until they are lightly browned and fragrant.
13. Sprinkle the candied pecans over the top of the fig filling.
14. Chill the cheesecake for at least 4 hours, or until firm.
15. Slice and serve.