Cheesecake with Lavender, Salted Caramel, and Macadamia Nuts

Ingredients:

• For the Crust:
• 1 1/2 cups of graham cracker crumbs
• 1/3 cup of honey
• 1/4 cup of melted butter
• 2 teaspoons of dried lavender
• For the Filling:
• 32 oz. of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups of granulated sugar
• 1/2 cup of heavy cream
• 4 large eggs
• 1/2 cup of salted caramel sauce
• For the Topping:
• 1/2 cup of macadamia nuts, chopped
• 1/4 cup of brown sugar
• 2 tablespoons of butter, melted

Instructions:

1. Preheat oven to 350°F (177°C).
2. Combine graham cracker crumbs, honey, melted butter, and dried lavender in a bowl. Mix well.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan. Set aside.
4. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
5. Add heavy cream and continue beating until well combined.
6. Beat in eggs, one at a time, until just combined.
7. Pour the cheesecake filling into the prepared crust.
8. Drizzle salted caramel sauce over the top and run a knife through the mixture to create swirls.
9. Bake for 60-65 minutes or until the center is almost set.
10. Remove from the oven and let cool at room temperature.
11. In a small bowl, mix the chopped macadamia nuts, brown sugar, and melted butter together.
12. Sprinkle the nut mixture over the cooled cheesecake and serve.