Rosemary & Elderflower Cheesecake

Ingredients:

• 1 cup Rosemary & Olive Oil crackers, crushed
• 2 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup Elderflower cordial
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream
• Fresh Rosemary sprigs and edible flowers for garnish (optional)

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse together the crushed crackers and melted butter until combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
3. To make the filling, beat the cream cheese and sugar in a large bowl until smooth. Add the eggs one at a time, beating after each addition. Mix in the sour cream, elderflower cordial, vanilla extract, and salt until well combined.
4. Pour the filling over the cooled crust. Bake for 55-60 minutes or until the edges are set but the center is still a little jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
5. To make the whipped cream, beat the heavy cream until it forms soft peaks. Spread the whipped cream over the chilled cheesecake.
6. Garnish with fresh Rosemary sprigs and edible flowers if desired, slice and serve.