Cheesecake Delight

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted

Lavender Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature
• 2 tbsp culinary-grade lavender buds, finely chopped

Berries & Cream Topping

• 1 cup heavy cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1 cup mixed berries
• Sprigs of fresh mint, for garnish

Directions

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until evenly moistened.
3. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and set aside to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Gradually add sugar and vanilla extract, and beat until blended.
5. Add eggs, one at a time, beating at low speed until just blended. Stir in chopped lavender buds.
6. Pour the mixture into the prepared crust and bake for 50-60 minutes or until the center is almost set.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes, then remove from oven and allow to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
8. Before serving, combine cream, sugar, and vanilla extract in a mixing bowl. Beat until stiff peaks form, then spread on top of the cheesecake. Garnish with mixed berries and mint sprigs.
9. Slice and serve the Cheesecake Delight and enjoy!