Brown Butter & Sage Cheesecake with Rosemary & Fig Filling and Fig & Olive Tapenade Topping

Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 7 tablespoons unsalted butter, melted
• 2 tablespoons fresh sage leaves, chopped

Rosemary & Fig Filling

• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 ounces total)
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 teaspoon salt
• 2 tablespoons fresh rosemary leaves, chopped
• 1/2 cup fig preserves

Fig & Olive Tapenade Topping

• 1/2 cup chopped dried figs
• 1/4 cup pitted kalamata olives, chopped
• 1 tablespoon capers, drained
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh thyme leaves, chopped

1. Preheat oven to 350°F. Wrap aluminum foil around the bottom of a 9-inch springform pan to prevent leaks.
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and chopped sage. Press mixture onto the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs, one at a time, and beat until just blended. Mix in salt, chopped rosemary, and fig preserves. Pour mixture into the cooled crust and smooth the top.
4. Bake for 50-55 minutes or until the edges are set and the center is still slightly jiggly. Let cool in the oven with the door slightly open for 30 minutes.
5. To make the fig & olive tapenade topping, mix together chopped figs, chopped olives, capers, olive oil, balsamic vinegar, and chopped thyme leaves in a small bowl.
6. Once the cheesecake has cooled to room temperature, spread the fig & olive tapenade over the top of the cheesecake. Chill in the refrigerator for at least 2 hours or overnight.
7. Serve chilled and enjoy!