Lavender & Honey Sweet Potato Cheesecake with Rose Topping

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup honey
• 1/4 cup melted butter
• 1 tablespoon dried lavender
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup mashed sweet potato
• 1/2 cup maple syrup
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 cup rose water
• 1 tablespoon cornstarch
• Pink food coloring (optional)

Instructions:

1. Preheat oven to 325°F.
2. In a small bowl, mix together graham cracker crumbs, honey, melted butter, and dried lavender until well combined. Press mixture firmly onto the bottom of a 9-inch springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, mashed sweet potato, and maple syrup until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour cream cheese mixture over the prepared crust. Bake for 50-60 minutes or until the cheesecake is set and the edges are lightly browned. Let cool completely.
5. In a small saucepan, whisk together rose water and cornstarch over medium heat until the mixture thickens. Add a drop or two of pink food coloring to achieve desired color (optional).
6. Pour the rose topping over the cooled cheesecake. Chill in the refrigerator for at least 2 hours before serving.