Oreo Bourbon Caramel Cheesecake with Lavender Topping

Ingredients:

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 3 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• 1/4 cup dried lavender

Instructions:

1. Preheat oven to 350°F
2. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow the crust to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Add the sugar and mix until combined.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the heavy cream, bourbon, caramel sauce, and vanilla extract until well combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Remove the cheesecake from the oven and let it cool to room temperature before placing it in the refrigerator to chill for at least 4 hours or overnight.
9. Before serving, sprinkle dried lavender over the top of the cheesecake.