Creamy Lavender Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Lavender Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons culinary lavender (dried or fresh)
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature

Lavender Topping

• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon culinary lavender (dried or fresh)

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
3. In a stand mixer, beat cream cheese, sugar, and lavender until creamy. Add vanilla extract and mix for another minute. Add eggs one at a time, mixing well after each addition.
4. Pour the cheesecake mixture onto the crust. Bake for 45-50 minutes, or until the center is almost set. Remove from the oven and let it cool for 10 minutes.
5. In a small bowl, mix sour cream, sugar, and lavender. Pour mixture on top of the cheesecake and spread evenly. Bake for another 5-7 minutes.
6. Remove from the oven and let it cool for at least 1 hour at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours before serving.