Cheesecake with Rosemary, Fig, Bourbon, and Butterscotch

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Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/2 cup Butter, melted

Rosemary and Fig Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Sugar
• 4 large Eggs
• 2 teaspoons Vanilla Extract
• 1/4 cup Fresh Rosemary, finely chopped
• 1/2 cup Fig Jam

Bourbon and Butterscotch Topping

• 1 cup Brown Sugar
• 1/2 cup Heavy Cream
• 1/4 cup Butter
• 2 tablespoons Bourbon
• 1/4 teaspoon Salt

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool.
3. In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rosemary.
5. Pour the cream cheese mixture over the cooled crust. Drop spoonfuls of fig jam over the top and use a knife to swirl it into the filling.
6. Bake for 50-55 minutes until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 30 minutes before transferring it to a wire rack to cool completely. Chill for at least 2 hours.
7. In a small saucepan, combine the brown sugar, heavy cream, butter, bourbon, and salt. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Let cool to room temperature.
8. Drizzle the bourbon butterscotch sauce over the chilled cheesecake.
9. Slice and serve.