* 8 inch square baking pan
CRUST:
8.8 oz Lotus Biscoff Cookies
3 Tbsp Butter melted and cooled
CHEESECAKE MIXTURE:
8oz Cream Cheese, softened
1/3 Powdered Sugar
2Tbsp of egg whites
1/4 cup Sour Cream
1Tsp Lemon Juice
1/2Tsp Vanilla Extract
2Tbsp of Sorrel mix
SORREL MIX TOPPING:
5 tea bags of Tobagotrin Sorrel
1 pack of Trader Joes Dried Sweetened Hibiscus
1 cup of Water
1 dash of Angostura Bitters (optional)
3 Cloves
Sugar
1Tsp corn starch
Directions - Prepare the sorrel: Place 5 sorrel tea bags in pot with 2 cups of water, add cloves and bring to a boil. Set aside to cool down, remove tea bags and cloves then sweeten to taste (it should be very dark red). Place Trader Joes Dried Sweetened Hibiscus in blender, add sorrel 1/2 cup of sorrel liquid and blend. Preheat oven 325 / Line baking pan with parchment paper / Place Biscoff cookies into a food processor and process until fine crumbs form. Transfer to a small bowl add cool melted butter to the cookie crumbs and mix until well combined. Pour the prepared crumbs into a lined baking pan and use the back of a spoon to compact down. Place the pan into the fridge to set. Whip the cream and powdered sugar until soft peaks form by hand or with a hand mixer. Stir in the egg whites (mix well), add the lemon juice, 2 Tbsp of sorrel and sour cream. Mix to combine. Pour the cheesecake filling on top of the prepared crust. Pour sorrel mix into a bowl and add 1Tsp of cornstarch and mix well until it dissolves. Pour the sorrel on top of the cheesecake filling. Bake at 325 for 30-35min.
