Rosemary & Lavender Cheesecake

Rosemary & Olive Oil Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup olive oil
• 1 tablespoon fresh rosemary, finely chopped

Lavender Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 3 eggs, room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons dried lavender, finely chopped

Whipped Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar, olive oil, and chopped rosemary in a bowl until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes or until lightly browned.
4. In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
5. Beat in the eggs, one at a time, until fully incorporated into the mixture.
6. Stir in the vanilla extract and dried lavender.
7. Pour the mixture over the baked crust and bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let the cheesecake cool completely.
9. Once cooled, prepare the whipped cream topping by whisking heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Top the cheesecake with the whipped cream and garnish with fresh rosemary and lavender.
11. Chill the cheesecake in the fridge for at least 2 hours before serving.