Cinnamon Rose Berry Cheesecake

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Cinnamon Roll Base

• 1 1/2 cups cinnamon roll crumbs
• 4 tablespoons unsalted butter, melted

Rose Filling

• 2 8oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons rose water
• 1/4 teaspoon kosher salt
• 2 large eggs, at room temperature

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside.
2. In a small mixing bowl, mix together cinnamon roll crumbs and melted butter until combined. Press the mixture onto the bottom of the prepared pan. Set aside.
3. In a separate mixing bowl, beat the cream cheese and sugar together until smooth. Mix in the flour, rose water, and salt.
4. Add in the eggs, one at a time, mixing until just combined. Pour the filling onto the prepared crust.
5. Bake for 40-45 minutes or until the edges are lightly golden and the center is set. Let cool completely before refrigerating for at least 2 hours.
6. Before serving, mix the heavy cream, confectioners' sugar, and vanilla together until stiff peaks form. Spread the whipped cream on top of the cheesecake and top with mixed berries.