Strawberry Rose Cheesecake with Parmesan & Garlic Crust

Ingredients:

• 1 1/2 cups of Parmesan cheese, grated
• 1/2 cup of garlic, chopped
• 16 oz of graham crackers, crushed
• 8 oz of unsalted butter, melted
• 32 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups of granulated sugar
• 4 large eggs
• 1 tbsp of vanilla extract
• 1/3 cup of flour
• 1/2 cup of sour cream
• 1/2 cup of strawberry puree
• 1 tbsp of dried rose petals, crushed
• 1/4 cup of powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C)
2. In a food processor, pulse the Parmesan cheese and garlic until finely ground
3. Mix the Parmesan and garlic mixture with the crushed graham crackers and melted butter until well combined
4. Press the mixture into a 9-inch springform pan and bake for 10-12 minutes or until lightly browned
5. In a large mixing bowl, beat the cream cheese until smooth and creamy
6. Add in the sugar, eggs, and vanilla extract and mix until fully combined
7. Add the flour and sour cream, mixing until fully combined
8. Pour half of the cheesecake mixture over the crust
9. In a separate bowl, mix the strawberry puree and remaining cheesecake mixture until fully combined
10. Pour the strawberry cheesecake mixture over the first layer of cheesecake mixture
11. Bake the cheesecake for 50-60 minutes or until the center is set and the edges are golden brown
12. Once the cheesecake has cooled, place the dried rose petals into a small mixing bowl with the powdered sugar, and mix well
13. Sprinkle the rose sugar mixture over the top of the cheesecake
14. Cut and serve chilled