Black & White Cheesecake with Balsamic & Strawberry Filling and Fig & Olive Tapenade Topping

Ingredients:

• 12 Black & White Cookies
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz)
• 1 cup sugar
• 2 tsp vanilla extract
• 4 eggs
• 1/2 cup strawberries, chopped
• 1/4 cup balsamic vinegar
• 1/2 cup fig and olive tapenade

Instructions:

1. Preheat oven to 350°F. Grease a springform pan.
2. Pulse the black and white cookies in a food processor until they resemble fine crumbs. Press into the bottom of the prepared springform pan.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
4. In a small saucepan, heat the strawberries and balsamic vinegar over medium heat, stirring occasionally, until the strawberries are softened and the mixture has thickened, about 10 minutes. Allow to cool slightly.
5. Pour the cream cheese mixture into the prepared crust. Spoon the strawberry mixture over the top, and gently swirl with a knife.
6. Bake for 45-50 minutes or until the cheesecake is set and the edges are lightly golden. Allow to cool completely.
7. Spread the fig and olive tapenade over the top of the cheesecake. Chill in the refrigerator for at least 4 hours or overnight before serving.