Churro Cheesecake with Rose Filling and Fudge Brownie Topping

Ingredients:

• 1 1/2 cups churro crumbs
• 6 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 teaspoon rose water
• 1/2 cup fudge brownie chunks

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the churro crumbs and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.
5. In a large bowl, beat the cream cheese, sugar, and salt with an electric mixer until creamy and smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the heavy cream and rose water until well combined.
8. Pour the cheesecake filling over the churro crust.
9. Sprinkle the fudge brownie chunks over the top of the cheesecake.
10. Bake for 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Remove from the oven and allow to cool to room temperature before refrigerating for at least 4 hours or overnight.
12. Once chilled, remove from the springform pan and serve.