Rose Mocha Delight Cheesecake

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Ingredients

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp melted butter

Rose Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers), softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 2 tsp rose water
• 1 tsp vanilla extract

Mocha Latte Topping

• 1 cup heavy cream
• 1/4 cup brewed strong coffee, cooled
• 2 tbsp cocoa powder
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

Graham Cracker Base

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
4. Bake for 8-10 minutes, then remove from oven and let cool.

Rose Filling

1. Reduce oven temperature to 325°F (160°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the sour cream, flour, rose water, and vanilla extract until fully incorporated.
5. Pour the filling over the cooled graham cracker base.
6. Bake for 55-65 minutes, or until the center is set and the edges are lightly golden.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Mocha Latte Topping

1. In a chilled bowl, whip the heavy cream until soft peaks form.
2. Gradually add the cooled coffee, cocoa powder, powdered sugar, and vanilla extract, beating until stiff peaks form.
3. Spread the mocha latte topping evenly over the chilled cheesecake.
4. Garnish, if desired, with chocolate shavings or a dusting of cocoa powder.

Serving

1. Remove the cheesecake from the springform pan and place on a serving plate.
2. Slice and enjoy the Rose Mocha Delight Cheesecake!