Citrus Pecan Cheesecake with Lavender & Honey Crust

Ingredients:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1/4 cup melted unsalted butter
• 1 tablespoon dried lavender flowers
• For the filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup chopped pecans
• For the topping:
• 1/2 cup fresh squeezed blood orange juice
• 1/2 cup fresh squeezed grapefruit juice
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions:

1. Preheat your oven to 350℉.
2. In a bowl, combine the graham cracker crumbs, honey, melted butter and lavender, stirring until well mixed. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly browned.
3. In a large bowl, cream together the cream cheese, sugar, and vanilla until smooth. Beat in the eggs one at a time. Stir in the chopped pecans. Pour the mixture into the crust and smooth out the top.
4. Bake for 45 minutes or until set. Let cool completely in the pan.
5. In a saucepan, whisk together the blood orange juice, grapefruit juice, and sugar. Bring to a boil over medium-high heat. In a small dish, dissolve the cornstarch in cold water. Add the mixture to the saucepan and stir until well combined. Reduce the heat to low and simmer for 2 minutes until the mixture thickens. Remove from heat and let cool.
6. Once cooled, pour the citrus topping over the cheesecake and chill in the refrigerator for at least 2 hours.
7. Carefully remove from the springform pan and serve chilled.