Cheesecake with Buttermilk Biscuit base, Rose filling and Lavender topping

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Ingredients:

• 10 oz Buttermilk Biscuits, crushed
• 6 tbsp butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 4 eggs
• 1/4 cup Rose syrup
• 2 tbsp cornstarch
• 1/2 cup Lavender honey
• 1 tbsp Lavender flowers

Instructions:

1. Preheat the oven to 325°F.
2. Mix the crushed biscuits and melted butter together and press them firmly into the bottom of a 9-inch springform pan. Set aside.
3. Using an electric mixer, beat the cream cheese and sugar until combined and creamy.
4. Add the eggs, one at a time, beating on low speed until well combined.
5. In a small bowl, whisk together the rose syrup and cornstarch until smooth. Add to the cream cheese mixture and mix until well combined.
6. Pour the mixture onto the prepared crust and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until the cheesecake is set in the center and the edges are lightly golden brown.
8. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9. Before serving, warm the lavender honey in a small saucepan over low heat.
10. Drizzle the honey over the cheesecake and sprinkle with lavender flowers.