Hibiscus Basil Cheesecake

Basbousa Base

• 1 cup semolina flour
• 1 cup almond flour
• 1 cup shredded coconut
• 1 cup sugar
• 1 cup melted unsalted butter

Hibiscus Filling

• 2 cups dried hibiscus flowers
• 1 cup boiling water
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs

Sundried Tomato Pesto Topping

• 1 cup sundried tomatoes packed in oil
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil