Brie and Blueberries Cheesecake with Rose Topping

Ingredients:

• For the base:
• 8 oz Brie cheese, rind removed
• 1 cup graham cracker crumbs
• 1/4 cup dried cranberries, chopped
• 1/4 cup unsalted butter, melted
• For the filling:
• 3 containers (24 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup fresh blueberries, washed and dried
• For the topping:
• 1/4 cup rose water
• 1/4 cup granulated sugar
• 1/2 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F. Grease an 8-inch springform cake pan.
2. For the base: In a food processor, pulse the Brie cheese until finely chopped. Add the graham cracker crumbs, dried cranberries, and melted butter, and pulse until well combined. Press the mixture into the bottom of the prepared pan.
3. For the filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract. Gently fold in the blueberries. Pour the mixture over the base in the pan.
4. Bake the cheesecake for 45-50 minutes or until set and lightly golden. Remove from the oven and cool to room temperature.
5. For the topping: In a small saucepan, heat the rose water and sugar over medium heat, stirring until the sugar dissolves. Add the blueberries and cook for 5-7 minutes or until the mixture thickens. Remove from the heat and set aside to cool.
6. Once cooled, spoon the topping over the cheesecake. Refrigerate for at least 2 hours or overnight to set.
7. Run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the pan. Slice and serve chilled.
8. Enjoy your delicious Brie and Blueberries Cheesecake with Rose Topping!