pistachio rose burnt cheesecake from @udibarkan

Prepare the batter: In a large mixing bowl, combine the cream cheese, sugar, and pistachio paste. mix on low speed with a paddle attachment (or a hand mixer on low) for about 2 minutes, until smooth and creamy. Add the eggs, one at a time, mixing each one in fully before adding the next. Add the heavy cream, vanilla extract, rose extract, and salt. mix until fully incorporated. Add the flour and mix just until combined. Prepare the pan: Line a 20 cm round cake pan with two layers of baking paper, ensuring the paper extends above the edges of the pan. grease the paper with olive oil. Bake: Preheat your oven to 240°c (turbo mode). pour the batter into the prepared pan, drizzle with olive oil, and bake for 35 minutes, or until the top is deeply browned and slightly cracked. Cool and set: Let the cheesecake cool in the pan until it reaches room temperature, then refrigerate for at least 6 hours to set. Serve: Before serving, allow the cheesecake to sit at room temperature for at least 6 hours to develop its full flavor and creamy texture.