Lavender & Honey Tiramisu Cheesecake Truffle

Lavender & Honey Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1/4 cup melted butter
• 2 teaspoons dried lavender

Tiramisu Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup brewed coffee, cooled
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Cheesecake Truffle Topping

• 8 oz. dark chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 teaspoon sea salt
• 1/4 cup cocoa powder

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line with parchment paper.
2. In a bowl, combine graham cracker crumbs, honey, melted butter, and dried lavender. Press mixture onto the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat softened cream cheese until smooth. Add sugar, brewed coffee, cocoa powder, and vanilla extract. Beat until well combined.
4. In a separate bowl, beat heavy cream until soft peaks form. Fold whipped cream into the cream cheese mixture.
5. Pour the filling mixture onto the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight until firm.
6. When ready to serve, make the cheesecake truffle topping. In a double boiler, melt chopped chocolate, heavy cream, unsalted butter, and sea salt until smooth. Remove from heat and whisk in cocoa powder until well combined. Let the truffle mixture cool slightly.
7. Cut cheesecake into bite-sized squares and dip each square into the cheesecake truffle topping. Set on a parchment-lined tray and refrigerate for 10 minutes until the truffle sets. Serve chilled and enjoy!