Cheesecake Delight

Base: Parmesan & Garlic

• 1 1/2 cups Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1/3 cup unsalted butter, melted

Filling: Passion Fruit

• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup passion fruit puree
• 1 teaspoon vanilla extract

Topping: Hibiscus

• 1 cup hibiscus flowers
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, minced garlic, and melted butter. Press the mixture into the bottom of a greased springform pan to create the crust.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the passion fruit puree and vanilla extract.
4. Pour the filling over the Parmesan & Garlic base in the springform pan, spreading it evenly.
5. Bake for approximately 50-60 minutes, or until the center is set. Let it cool completely before removing the sides of the springform pan.
6. In a saucepan, combine the hibiscus flowers, water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let it cool.
7. Pour the hibiscus syrup over the cheesecake as the topping.
8. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
9. Before serving, garnish with additional hibiscus flowers if desired.