Strawberry Rose Cheesecake with Black & White Cookie Base

Ingredients:

• 10 Black & White Cookies, crushed
• 3 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup strawberry preserves
• 1/4 cup rosé wine
• 1 tablespoon rose water

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Black & White cookies and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Add the sugar and vanilla extract. Beat until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cheesecake batter over the cookie crust.
7. Bake for 45-50 minutes or until the center is almost set.
8. Cool the cheesecake on a wire rack for 10 minutes.
9. In a small saucepan, heat the strawberry preserves and rosé wine over medium-low heat until the mixture is thin and spreadable.
10. Spread the strawberry mixture over the cooled cheesecake.
11. In a small bowl, whisk together the rose water and confectioners' sugar. Drizzle the mixture over the strawberry topping.
12. Refrigerate the cheesecake for at least 4 hours or overnight before serving.