Thyme & Lemon Tiramisu Cheesecake with Hibiscus Topping

Ingredients:

• Thyme & Lemon Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 tsp dried thyme
• 1 tbsp lemon zest
• 6 tbsp unsalted butter, melted


• Tiramisu Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 3 large eggs
• 1/4 cup strong brewed coffee, cooled
• 1 tsp unsweetened cocoa powder


• Hibiscus Topping:
• 1 cup hibiscus petals
• 1 cup granulated sugar
• 1 cup water

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, thyme, lemon zest, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan in an even layer. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition.
4. Divide the filling in half and stir the cooled coffee and cocoa powder into one half of the filling. Layer the two fillings into the prepared crust, alternating the plain and coffee fillings until all the filling is used up. Smooth the top with a spatula or the back of a spoon.
5. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
6. While the cheesecake is baking, make the hibiscus topping. In a medium saucepan, combine the hibiscus petals, sugar, and water. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and let the mixture steep for an additional 5 minutes.
7. Strain the hibiscus mixture through a fine-mesh sieve into a small bowl, pressing the petals to extract as much flavor as possible. Let the mixture cool to room temperature.
8. Once the cheesecake is done baking, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
9. When ready to serve, top the cheesecake with the hibiscus syrup.