Lavender Honey Bourbon Cheesecake with Vanilla Bean Frappuccino Topping

Ingredients:

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1/4 cup melted butter
• 1 tsp dried lavender
• Filling:
• 4 containers (32 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 1/4 cup bourbon
• 4 eggs, room temperature
• 1/2 cup caramel sauce
• Topping:
• 1/2 cup heavy cream, cold
• 2 tbsp sugar
• 1 tsp vanilla bean paste
• 1/2 cup strong brewed coffee, chilled

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, honey, melted butter, and dried lavender until well combined.
3. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.
4. Bake for 10-12 minutes, or until lightly golden brown.
5. Let cool while you prepare the filling.
6. In a large bowl, beat the cream cheese with an electric mixer until smooth.
7. Add the sugar and beat until fluffy.
8. Beat in the bourbon and eggs, one at a time, until well combined.
9. Stir in the caramel sauce until well combined.
10. Pour the filling into the prepared crust and smooth the top.
11. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
12. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
13. When ready to serve, make the topping.
14. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
15. Add the sugar and vanilla bean paste and beat until stiff peaks form.
16. Slowly pour in the chilled coffee while continuing to beat until well combined.
17. Serve the cheesecake chilled with the vanilla bean frappuccino topping.