Pistachio Rose Cheesecake

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Oreo Base Ingredients:

• 24 Oreo cookies
• 4 tbsp unsalted butter, melted

Pistachio Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup shelled pistachios, coarsely chopped
• 1/2 tsp pure vanilla extract

Rose Topping Ingredients:

• 1/2 cup rose water
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 cup water

Instructions:

1. Preheat the oven to 350°F.
2. Crush the Oreo cookies in a food processor. Add melted butter and pulse until combined.
3. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth. Add in the eggs one at a time and mix until incorporated. Add in the heavy cream, chopped pistachios, and vanilla extract. Mix until just combined.
5. Pour the pistachio mixture over the baked Oreo crust.
6. Bake for 45-50 minutes or until the center is almost set.
7. Remove from the oven and let cool to room temperature.
8. In a small saucepan, mix together the rose water, sugar, and cornstarch. Add in the water and mix until combined. Heat over medium heat and whisk until the mixture comes to a boil and thickens.
9. Let the rose mixture cool for 5 minutes, then pour over the cheesecake.
10. Refrigerate the cheesecake for at least 4 hours or overnight.
11. Slice and serve chilled.