Cheesecake with Raspberry Sauce

Directions

1. Preheat oven 350 degrees F.
2. In a large mixing bowl, beat the cream cheese and sugar until very smooth, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.
3. Grease an 8 inch springform pan with 2 1/2 inch sides and line the bottom with greased parchment or waxed paper. Wrap the outside of the pan with a double layer of foil to prevent seepage.
4. Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1 inch of very hot water. Bake for 45 minutes. Turn off the oven without opening the door and let cake cool for 1 hour.
5. Remove to a rack and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate and garnish with mint and rose petals.
6. For Sauce: Combine all ingredients in a blender until pureed. Serve the sauce on the side.