New York Cheesecake with Rose Petal Syrup

Rose Petal Syrup: 

• 2 cups highly scented edible, organic rosepetals, thoroughly washed, with buds snipped from bitter whitebase
• 1 cup sugar
• 2 tablespoons rose water
• 2 teaspoons lemon juice

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• Pinch salt
• 1/2 cup unsalted butter, melted

Filling:

• 32 ounces cream cheese
• 1 1/2 cups granulated sugar
• 6 eggs
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract
• 1/2 pint sour cream
• 1/2 pint heavy cream
• 2 tablespoons all-purpose flour

Topping:

• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 lemon, zested
• 1/2 teaspoon vanilla extract