Rosemary & Fig Cheesecake Truffle with Pistachio Crumble Base

Ingredients:

• 8oz package of Pistachio nuts
• 1 cup of flour
• 1/2 cup of brown sugar
• 1/2 cup of unsalted butter
• 2 cups of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 3 large eggs
• 1/2 cup of chopped dried figs
• 1 tablespoon finely chopped fresh rosemary
• 1/4 cup of heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. Grind the pistachio nuts in a food processor until fine.
3. In a large bowl, mix together the ground nuts, flour, brown sugar, and unsalted butter until evenly combined.
4. Press the mixture into the bottom of an 8-inch springform pan and bake for 12-15 minutes, or until lightly browned. Let cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
6. Add the granulated sugar, eggs, chopped dried figs, finely chopped fresh rosemary, and heavy cream to the mixing bowl and beat until well combined.
7. Spread the filling evenly over the cooled crust and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let cool to room temperature.
9. Cut the cheesecake into bite-sized pieces and roll each piece into a ball.
10. Melt the dark chocolate in a double boiler or microwave and dip each cheesecake ball into the melted chocolate.
11. Top each truffle with a small piece of chopped pistachio and let cool until the chocolate hardens.
12. Serve and enjoy!