Banana Fig Rosemary Cheesecake with Peanut Butter Cup Topping

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Banana Pudding Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 ripe banana, mashed

Rosemary & Fig Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup fig preserves
• 1 tablespoon finely chopped fresh rosemary

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the vanilla wafer crumbs, sugar, melted butter and mashed banana. Press the mixture into the bottom of the prepared pan and set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the sour cream, fig preserves and rosemary until fully combined.
4. Pour the filling over the crust and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the edges are set but the center is still slightly jiggly.
5. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. To make the peanut butter cup topping, warm the peanut butter and heavy cream in a saucepan over low heat until melted and fully combined. Pour over the chilled cheesecake and spread in an even layer. Sprinkle with the semisweet chocolate chips and let set for 10 minutes.
7. Slice and serve chilled.

Enjoy your delicious Banana Fig Rosemary Cheesecake with Peanut Butter Cup Topping!