Lavender & Honey Cheesecake with Vanilla Bean Frappuccino Topping

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Ingredients:

• 1 ½ cups Graham Cracker Crumbs
• ½ cup Melted Butter
• 2 tbsp. Honey
• 1 tsp. Lavender Buds, Dried
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, Softened
• 1 cup Greek Yogurt
• 1 cup Honey
• 1 tsp. Vanilla Extract
• 3 Eggs
• ½ cup Whipping Cream
• 1 Vanilla Bean, scraped

Instructions:

1. Preheat oven to 325°F.
2. For the crust, combine graham cracker crumbs, melted butter, honey, and dried lavender buds. Mix well and press into the bottom of a 9-inch springform pan. Set aside.
3. For the filling, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese in a large bowl until smooth and creamy. Add Greek yogurt, honey, vanilla extract, and eggs. Beat well.
4. Pour the filling over the crust. Bake for 45 minutes or until the edges are set but the center is still slightly jiggly.
5. Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
6. For the topping, combine whipping cream and scraped vanilla bean in a saucepan. Heat over low-medium heat until it begins to simmer.
7. Remove from heat and let it cool to room temperature. Chill in the refrigerator for at least 1 hour.
8. Beat the cooled whipping cream mixture until peaks form.
9. Serve the cheesecake with the vanilla bean frappuccino topping, and enjoy!