Acai-Hibiscus Cheesecake with Sundried Tomato Pesto Topping

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Ingredients:

• 8 oz Acai Berry base
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup hibiscus flower powder
• 1/4 cup hot water
• 1/2 cup sundried tomato pesto

Directions:

1. Preheat oven to 350°F.
2. Mix Acai Berry base in a bowl and press evenly into the bottom of a greased 9-inch springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add eggs one at a time, mixing after each addition.
5. Add vanilla and mix well.
6. In a separate bowl, mix hibiscus powder and hot water together until dissolved.
7. Add hibiscus mixture to the cheesecake batter and mix until well combined.
8. Pour the cheesecake batter over the Acai Berry base in the springform pan and smooth the top with a spatula.
9. Bake for 50-60 minutes or until the cheesecake is set and the top is golden brown.
10. Let the cheesecake cool completely on a wire rack.
11. Remove the cheesecake from the springform pan and spread the sundried tomato pesto on top of the cheesecake.
12. Refrigerate for at least 4 hours or overnight before serving.