Sage & Walnut Cheesecake with Rose Topping

Ingredients:

• 1 1/2 cups kosher graham cracker crumbs
• 1/2 cup butter, melted
• 2 tablespoons sage, finely chopped
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup walnuts, finely chopped
• 1/2 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 tablespoon rose water
• 1 teaspoon rose petals, for sprinkling (optional)

Directions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform cake pan.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sage until well combined. Press the mixture into the bottom of the cake pan.
3. In another medium bowl, beat the cream cheese and granulated sugar until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and finely chopped walnuts. Pour the mixture into the cake pan on top of the base.
4. Bake for 40-45 minutes or until the cheesecake is set. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
5. In a separate bowl, whip the heavy cream and confectioners' sugar until it forms stiff peaks. Slowly add in the rose water while continuing to whip, until well combined.
6. Remove the cheesecake from the refrigerator and carefully remove it from the pan. Top with the rose whipped cream and sprinkle with rose petals if desired. Serve chilled and enjoy!