Rosemary Fig Cheesecake with Chia Seeds Base and Fig Olive Tapenade Topping

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Ingredients:

• Chia Seed Crust:
• 1 cup almond meal
• ¼ cup chia seeds
• ¼ cup sorghum flour
• ¼ cup coconut oil, melted
• 1 tablespoon honey
• ½ teaspoon vanilla extract
• Rosemary Fig Filling:
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup dried figs, chopped
• 3 tablespoons fresh rosemary, chopped
• ½ cup maple syrup
• 3 eggs
• 1 teaspoon vanilla extract
• Fig Olive Tapenade Topping:
• 1 cup black olives, pitted
• 1 cup dried figs, chopped
• 2 tablespoons capers
• ¼ cup olive oil
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. Chia Seed Crust: In a bowl, mix together almond meal, chia seeds, sorghum flour, coconut oil, honey, and vanilla extract. Press mixture firmly into the bottom of the prepared pan. Bake for 12-15 minutes or until the crust is lightly golden brown. Let cool completely.
3. Rosemary Fig Filling: Using an electric mixer, beat cream cheese until smooth. Add chopped figs, rosemary, maple syrup, eggs, and vanilla extract. Mix until well combined. Pour over the cooled crust. Smooth the top with a spatula. Bake for 40-45 minutes or until the center is almost set. Let cool to room temperature.
4. Fig Olive Tapenade Topping: In a food processor, pulse together black olives, chopped figs, capers, olive oil, and lemon juice until a thick paste forms. Spread the fig olive tapenade over the top of the cooled cheesecake.
5. Cover and chill in the fridge for at least 2 hours or overnight.
6. Before serving, remove the cheesecake from the pan and slice into desired portions. Enjoy!