Ginger Snap Hibiscus Cheesecake with Lime & Ginger Topping

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Ingredients:

• 10 ounces Ginger Snaps, crushed
• 6 tablespoons unsalted butter, melted
• 1/4 cup dried hibiscus flowers
• 1/4 cup boiling water
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup lime juice
• 1 tablespoon lime zest
• 1 tablespoon grated ginger
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the Ginger Snap crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Remove from oven and let cool while preparing the filling.
3. In a small bowl, steep the hibiscus flowers in the boiling water for 10 minutes. Strain and set aside.
4. In a large mixing bowl, beat together the cream cheese, granulated sugar, sour cream, and hibiscus tea until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt.
5. Pour the cheesecake filling over the cooled crust and bake for 45-50 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 15 minutes before removing and refrigerating for at least 2 hours.
6. In a small bowl, whisk together the lime juice, lime zest, grated ginger, and powdered sugar until smooth. Drizzle over the chilled cheesecake before serving.