Smoked Gouda & Chive Cheesecake with Rosemary & Fig Filling and Fig & Olive Tapenade Topping

Ingredients:

• 1 cup crushed buttery crackers
• 1/2 cup finely grated smoked gouda cheese
• 2 tbsp chopped fresh chives
• 16 oz Norman's Kosher Cholov Yisroel cream cheese, softened (2 containers)
• 2 tbsp all-purpose flour
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup dried figs, chopped
• 1/4 cup honey
• 1 tbsp chopped fresh rosemary
• 1/4 tsp salt
• 1/4 cup fig and olive tapenade

Instructions:

1. Preheat oven to 325°F.
2. Grease a 9-inch springform pan and set aside.
3. In a bowl, mix together the crushed crackers, smoked gouda cheese, and chopped chives until combined.
4. Press the mixture evenly onto the bottom of the prepared pan and set aside.
5. In a mixing bowl, beat the cream cheese until creamy and smooth.
6. Mix in the flour, sugar, and salt until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the chopped figs, honey, and chopped rosemary until well combined.
9. Pour the mixture over the crust in the prepared pan.
10. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Remove from the oven and let cool to room temperature.
12. Cover and refrigerate for at least 4 hours or overnight.
13. Remove from the pan and transfer to a serving platter.
14. Spread the fig and olive tapenade on top of the cheesecake before serving.
15. Slice and serve chilled.