Sumac Cheesecake, Cardamom Panna Cotta, Cranberry Merlot Sauce, Strawberry Air

For the Cheesecake:

12 oz. Almond Cookies

2 Tbsp. Unsalted Butter, Melted

8 Oz. Cream Cheese

3/4 C. Sugar

2 Eggs

1 Tbsp. Sumac

1 Tsp. Vanilla

Preheat oven to 350 degrees. Crush cookies and add butter. Place into desired tray (I used small circular silicone molds). Beat cream cheese, sugar, eggs, sumac and vanilla until light and fluffy. Fill tray/molds, almost to the top. Bake for 15 minutes. Let cool before removing from molds, if using. Top with cranberry merlot sauce.

For the Cardamom Panna Cotta

2 1/2 C. Heavy Cream

1 Vanilla Bean

1 Tsp. Cardamom, Crushed

1/2 C. Sugar

1 Tbsp. Unflavored Gelatin

1/2 C. Milk

Place cream in small saucepan. Halve the vanilla bean lengthwise. Scrape out the seeds with a knife, add the seeds,  pod and cardamom to the sauce pan. Add sugar and bring to a simmer over medium-low heat, stirring occasionally. Sprinkle gelatin over milk, let stand for 5 minutes. Stir into hot cream until dissolved. Remove vanilla pod. Divide into ramekins/molds. Let sit in fridge for 6 hours to overnight.