Cheesecake with Lavender and Pistachios

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

Lavender Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1 tablespoon dried lavender
• 1 teaspoon vanilla extract

Salted Pistachios Topping

• ½ cup shelled and roasted pistachios, roughly chopped
• 1 tablespoon granulated sugar
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
3. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the dried lavender and vanilla extract.
4. Pour the filling into the crust and bake for 50-55 minutes or until the edges are lightly browned and the center is set. Allow to cool to room temperature, then refrigerate for at least 2 hours.
5. For the topping, mix the chopped pistachios, sugar, and salt in a small bowl. Sprinkle over the chilled cheesecake before serving.