Halloween Bark Cheesecake

Crust:

• 1 1/2 cups graham cracker crumbs
• 3 tbsps brown sugar
• 1/4 cup melted butter
  
  

Filling:

• 500 g cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 1/3 cup sour cream
• 1 1/2 cup whipping cream
• Half of a Halloween Bark slab, finely chopped

1. Combine whipping cream and butter in saucepan with finely diced basil and set stove to simmer.
2. Once butter has melted and mixture is around 140°F, remove from stove and add brie cheese, stirring until completely blended into cream mixture.
3. Return mixture to stove on medium heat and add finely chopped white chocolate, stirring until completely melted.
4. Add lemon zest and lemon juice and pour mixture into two egg rings.
5. Refrigerate for at least four hours.
6. Remove from fridge and run knife around inside edge of egg ring.
7. Cut cheese round into wedge shapes.
8. Serve at room temperature on crackers topped with fig jam.