Rosemary & Fig Cheesecake with Fudge Brownie Topping

Oreo Crust

• 25 Oreo cookies, crushed into crumbs
• 1/4 cup unsalted butter, melted

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup fig preserves
• 2 Tbsp fresh rosemary, finely chopped

Fudge Brownie Topping

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine crushed Oreos and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in fig preserves and rosemary.
4. Pour filling onto the crust and smooth the top. Bake for 45 minutes or until the cheesecake is set.
5. To make the brownie topping, melt butter in a saucepan over low heat. Add sugar, cocoa powder, vanilla extract, and eggs. Whisk constantly until the mixture is smooth, shiny, and just warm to the touch. Mix in the flour.
6. Pour the warm brownie topping over the cheesecake. Refrigerate for at least 2 hours or until the topping is set.
7. Once the cheesecake is chilled and firm, remove it from the springform pan and slice. Enjoy!