Rosemary Fig Cheesecake with Peach & Mango Topping

Ingredients:

• 12 oz Vanilla Wafer Cookies
• 6 tbsp Unsalted Butter, melted
• 1 tbsp Rosemary, finely chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup Granulated Sugar
• 2 Eggs, room temperature
• 1/2 cup Fig Preserves
• 1 cup Peach, peeled and diced
• 1 cup Mango, peeled and diced
• 2 tbsp Honey

Instructions:

1. Preheat oven to 325°F (160°C).
2. Pulse vanilla wafers and rosemary in a food processor until fine crumbs form.
3. Combine cracker crumbs and melted butter, and press onto the bottom of a 9-inch springform pan.
4. Beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar in a large bowl with an electric mixer until smooth.
5. Add eggs, one at a time, and beat well after each addition.
6. Stir in fig preserves until combined.
7. Pour the cream cheese mixture over the crust.
8. Bake for 45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
9. Cool the cheesecake to room temperature before refrigerating for at least 2 hours or overnight.
10. Combine peach, mango, and honey in a small saucepan over medium-low heat, and cook for about 5 minutes, stirring occasionally, until the fruit is soft and the juices are thick.
11. Remove the saucepan from heat and cool the topping to room temperature.
12. Top the cheesecake with the fruit mixture right before serving.