Directions:
Prepare the Crust:

In a bowl, mix the crushed graham crackers, melted butter, and sugar until combined.
Press the mixture firmly into the bottom of a greased 8-inch springform pan.
Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar, vanilla extract, and rose water, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Add a few drops of pink food coloring and mix until the color is evenly distributed.
Assemble & Chill:

Pour the cheesecake filling over the chilled crust, smoothing the top.
Refrigerate for at least 4 hours or overnight for best results.
Decorate & Serve:

Top with whipped cream, chopped pistachios, and dried rose petals before serving.
Slice and enjoy this dreamy, floral dessert!
Nutritional Information:
 Prep Time: 15 minutes |  Chill Time: 4 hours |  Total Time: 4 hours 15 minutes
 Calories: ~280 kcal per slice |  Servings: 8
Tips:
 Adjust the amount of rose water based on your preference.
 For extra crunch, add crushed pistachios to the crust.
 Keep refrigerated and serve chilled for the best texture!