Cheesecake with Chia Seeds Crust, Greek Yogurt & Honey Filling and Rose Topping

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Ingredients:

• Chia Seeds Crust:
• 1 cup ground almonds
• 1/2 cup chia seeds
• 1/4 cup melted coconut oil
• 2 tablespoons honey
• Pinch of salt
• Greek Yogurt & Honey Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• Rose Topping:
• 1/2 cup rose petals
• 1/4 cup honey
• 1/4 cup water

Directions:

1. Preheat the oven to 350°F.
2. Mix all the ingredients for the chia seed crust in a bowl and press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let it cool.
3. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add Greek yogurt, honey, eggs, and vanilla extract, and continue to mix until smooth.
4. Pour the cheesecake mixture over the cooled crust.
5. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating.
7. To make the rose topping, rinse the rose petals and pat them dry. In a small saucepan, combine the honey and water and bring to a boil. Reduce heat to low and add the rose petals. Simmer for 5 minutes, then remove from heat and let cool.
8. Pour the rose topping over the cheesecake before serving.