Lavender Honey Cheesecake with Berries & Cream Topping

Ingredients:

• For the Lavender Honey base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1/4 cup melted butter
• 1 teaspoon dried culinary lavender


• For the New York-style filling:
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour


• For the Berries & Cream topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mixed berries (raspberries, blueberries, strawberries)
• 1/4 cup honey

Instructions:

1. Preheat oven to 325°F (163°C).


2. In a medium bowl, combine graham cracker crumbs, honey, melted butter, and dried lavender. Mix well.


3. Press graham cracker mixture into the bottom of a 9-inch springform pan. Set aside.


4. In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.


5. Add eggs one at a time, beating well after each addition.


6. Stir in sour cream and flour until well combined.


7. Pour the cheesecake filling into the prepared crust.


8. Bake for 1 hour and 15 minutes or until the center is almost set. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside the oven for 30 minutes.


9. Remove the cheesecake from the oven and run a knife around the edges to loosen. Let cool completely, then refrigerate for at least 4 hours or overnight.


10. In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.


11. In a small saucepan, combine mixed berries and honey. Cook over medium heat until the mixture thickens and the berries are soft, about 10 minutes.


12. Top the cheesecake with whipped cream and berries mixture.


13. Serve and enjoy!