The Rosemary Fig Delight Cheesecake

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Almond Flour Base

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons sugar

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine almond flour, melted butter, and sugar.
3. Press the almond flour mixture firmly onto the bottom of a greased 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh rosemary, finely chopped
• 1 cup fresh figs, diced

Instructions:

1. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, rosemary, and diced figs.
4. Pour the filling mixture over the cooled almond flour crust in the springform pan.
5. Bake for 45-50 minutes or until the center is set.
6. Remove from the oven and let it cool completely.

Peanut Butter Cup Topping

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 cup mini peanut butter cups, chopped

Instructions:

1. In a mixing bowl, combine the creamy peanut butter, powdered sugar, and heavy cream until smooth and well blended.
2. Spread the peanut butter mixture over the cooled cheesecake.
3. Sprinkle the chopped mini peanut butter cups on top.
4. Place the cheesecake in the refrigerator for at least 2 hours for the topping to set.