Hibiscus Dream Cheesecake

Oreo Base

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted

Hibiscus Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3/4 cup hibiscus tea concentrate
• 1/2 teaspoon vanilla extract
• 3 eggs

Candied Pecan Topping

• 1/2 cup pecans, chopped
• 2 tablespoons granulated sugar

Instructions

1. Preheat oven to 350°F
2. In a bowl, mix together the crushed Oreos and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
3. In a mixing bowl, beat the softened cream cheese, sugar, and flour until smooth. Add the hibiscus tea concentrate and vanilla extract, and mix well. Beat in the eggs one at a time until just combined. Pour the mixture over the cooled crust and bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly.
4. While the cheesecake is baking, make the candied pecan topping. In a small saucepan, mix the chopped pecans and granulated sugar over medium heat until the sugar melts and coats the pecans. Pour the mixture onto a parchment-lined baking sheet and let cool, then break into small pieces.
5. Let the baked cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. When ready to serve, sprinkle the candied pecan topping over the cheesecake and slice into wedges.