Lemon, Rosemary & Fig Cheesecake with Berries & Cream Topping

Lemon Bar Crust Ingredients:

• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/4 cup lemon curd
• 1/4 cup shredded coconut

Rosemary & Fig Cheesecake Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh rosemary, minced
• 1/2 cup fig preserves

Berries & Cream Topping Ingredients:

• 1/2 cup heavy cream
• 1 tablespoon granulated sugar
• 1 cup mixed berries (blueberries, raspberries, strawberries)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, stir together melted butter, sugar, vanilla extract, and kosher salt. Add all-purpose flour and stir until well combined.
3. Press mixture into bottom and slightly up the sides of the prepared pan.
4. Bake for 15-20 minutes, until golden brown.
5. Remove from oven and let cool for 10 minutes, then spread lemon curd over the crust and sprinkle with shredded coconut.
6. In a large bowl, beat cream cheese and sugar until smooth.
7. Add eggs one at a time, beating well after each addition, then add vanilla extract and minced rosemary.
8. Pour mixture over the crust and bake for 35-40 minutes, until the cheesecake is set.
9. Remove from oven and let cool for 10 minutes, then spread fig preserves over the top.
10. Refrigerate for at least 2 hours before serving.
11. When ready to serve, whip heavy cream and granulated sugar until stiff peaks form, then spread over the top of the cheesecake and sprinkle with mixed berries.