Lavender Honey Cheesecake with Peach Mango Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1 tbsp dried lavender
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup peach preserves
• 1/3 cup mango puree

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, honey, lavender, and melted butter. Mix well and press onto the bottom of the prepared pan. Bake for 10 minutes.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract until smooth. Add eggs, one at a time, mixing well after each addition. Stir in sour cream. Pour over the crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
4. Remove from the oven and let it cool. Refrigerate for at least 4 hours or overnight.
5. In a small saucepan, heat peach preserves and mango puree over medium heat until melted. Pour the mixture over the chilled cheesecake and spread evenly. Refrigerate for another hour or until the topping is set.
6. Serve and enjoy!