Ingredients

• 2 cups highly scented edible, organic rosepetals, thoroughly washed, with buds snipped from bitter whitebase
• 1 cup sugar
• 2 tablespoons rose water
• 2 teaspoons lemon juice
• 2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• Pinch salt
• 1/2 cup unsalted butter, melted
• 32 ounces cream cheese
• 1 1/2 cups granulated sugar
• 6 eggs
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract
• 1/2 pint sour cream
• 1/2 pint heavy cream
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 lemon, zested
• 1/2 teaspoon vanilla extract

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Instructions

1. In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
2. Preheat oven to 275 degrees F.
3. In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
4. Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.