Acai Rose Cheesecake

Ingredients:

• 9 oz Acai Berry granola bars, processed into crumbs
• 4 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 2 tbsp rose water
• 4 large eggs, room temperature
• 1/2 cup heavy cream, room temperature
• 1/4 cup all-purpose flour
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with butter.
2. In a bowl, mix together the Acai Berry granola bar crumbs and melted butter until the mixture looks like wet sand. Press the mixture into the bottom of the pan and bake for 10 minutes. Remove and let cool.
3. In a stand mixer fitted with a paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar on medium speed until light and fluffy, about 5 minutes.
4. Add the rose water and beat until combined.
5. Beat in the eggs one at a time and scrape the sides as needed.
6. In a separate bowl, whisk together the heavy cream, flour, and salt until smooth. Add to the cream cheese mixture and beat until well combined.
7. Pour the batter onto the crust and bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Remove from oven and let cool for 30 minutes. Run a knife around the edges of the cheesecake and chill in the refrigerator for at least 2 hours.

Rose Topping:

• 1/2 cup raspberry jam
• 2 tbsp rose water

1. Mix together the raspberry jam and rose water in a saucepan over medium heat until the jam has melted, about 5 minutes.
2. Remove from heat and let cool for 5 minutes.
3. Pour the topping over the chilled cheesecake and serve.