Cheesecake Delight: Rosemary & Fig

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Ingredients:

• 2 cups Vanilla wafer crumbs
• 1/2 cup unsalted melted butter
• 1 tbsp fresh rosemary, finely chopped
• 1 cup dried figs, chopped
• 2 tbsp honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a bowl, mix the vanilla wafer crumbs, melted butter, and half of the chopped rosemary until well combined.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Set aside.
4. In a small saucepan, combine the chopped figs, honey, and remaining chopped rosemary. Cook over medium heat, stirring occasionally, until the figs soften and release their juices, about 5 minutes. Remove from heat and let cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the sour cream and flour until fully incorporated.
8. Gently fold in the cooled fig mixture.
9. Pour the filling over the prepared crust in the springform pan.
10. Bake for 55-60 minutes or until the center is set but still slightly jiggly.
11. Remove from the oven and let cool to room temperature in the pan.
12. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to firm up.

Toffee Crunch Topping:

• 1/2 cup toffee bits
• 2 tbsp finely chopped rosemary

Instructions:

1. In a small bowl, combine the toffee bits and chopped rosemary.
2. Sprinkle the toffee crunch topping evenly over the chilled cheesecake.
3. Slice and serve, enjoying the delightful blend of rosemary, figs, and creamy cheesecake.