Pistachio Rosemary Fig Cheesecake with Fudge Brownie Topping

Ingredients:

• 8 ounces Pistachio Crumble base (see recipe below)
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon finely chopped fresh rosemary
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped dried figs
• 8 ounces Fudge Brownie topping (see recipe below)

Instructions:

1. Preheat the oven to 325°F (165°C) and line the bottom of a 9-inch (23cm) springform pan with parchment paper.
2. Press the Pistachio Crumble base evenly onto the bottom of the prepared pan, using your fingers or the back of a spoon. Set aside.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and rosemary with an electric mixer on low speed until creamy and smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and dried figs until well combined.
6. Pour the cheesecake mixture over the Pistachio Crumble base in the prepared springform pan.
7. Bake for 55-60 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
8. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or overnight to set.
9. Top the cheesecake with the Fudge Brownie topping before serving.

Pistachio Crumble base:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup finely chopped pistachios

Instructions:

1. In a large mixing bowl, whisk together the flour and sugar.
2. Add the melted butter and chopped pistachios, and mix until well combined and crumbly.

Fudge Brownie topping:

• 5 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/2 cup chopped walnuts, optional

Instructions:

1. In a medium saucepan, melt the chopped chocolate and cubed butter over low heat, stirring occasionally until smooth.
2. Remove from the heat and whisk in the sugar until combined.
3. Add the flour and salt, and stir until just combined.
4. Whisk in the eggs one at a time, mixing well after each addition.
5. Stir in the chopped walnuts, if using.
6. Spread the brownie mixture evenly over the top of the cooled cheesecake, then chill until ready to serve.