Creamy Rose Delight Cheesecake

Ingredients:

• 12 ounces of Oreo cookies
• 6 tablespoons of unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 ounces total)
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 4 large eggs
• 1 teaspoon of rose water
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Rose Filling:

• Preheat the oven to 325°F (165°C).
• In a food processor, pulse the Oreo cookies until finely crushed.
• Add the melted butter to the crushed Oreo cookies and mix until well combined.
• Press the mixture into the bottom of a 9-inch springform pan to form the crust.
• Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
• In a stand mixer or using a handheld mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the rose water, vanilla extract, and salt.
• Pour the rose filling over the cooled crust in the springform pan.
• Bake in the preheated oven for 55-60 minutes or until the center is set.
• Remove from the oven and let cool completely at room temperature.
• Refrigerate for at least 4 hours or overnight to firm up.

Chocolate Ganache Topping:

• In a small saucepan, heat 1/2 cup of heavy cream over medium heat until hot but not boiling.
• Place 4 ounces of semi-sweet chocolate in a heatproof bowl.
• Pour the hot cream over the chocolate and let it sit for a minute to melt.
• Stir the mixture until smooth and glossy.
• Allow the ganache to cool for a few minutes.
• Pour the chocolate ganache over the chilled cheesecake, spreading it evenly.
• Refrigerate for another hour or until the ganache is set.