Cheesecake with Shortbread Base, Plain Filling, and Rose Topping

Ingredients:

• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese (2 containers), room temperature
• 1/4 cup sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup shortbread cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 tbsp. rose water
• 1-2 drops pink food coloring (optional)

Instructions:

1. Preheat oven to 325°F. Grease an 8-inch round cake pan.
2. In a small bowl, mix together the shortbread cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth using an electric mixer. Gradually add sugar and beat until well combined.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Pour the mixture over the shortbread crust and smooth the surface with a spatula.
6. Bake for 30-35 minutes or until the cheesecake is set but still slightly jiggly in the center.
7. Remove from the oven and let the cheesecake cool to room temperature. Chill in the refrigerator for at least 2 hours.
8. In a small bowl, mix together rose water and pink food coloring (if using). Spoon the mixture over the cheesecake and spread it carefully with a spatula.
9. Serve chilled.