Lavender Pistachio Cheesecake with Chocolate Ganache

Lavender & Honey Base

• 8 ounces graham crackers
• 6 tablespoons unsalted butter, melted
• 1 tablespoon dried lavender flowers
• 2 tablespoons honey

Pistachio Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 cup shelled pistachios, finely ground
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Chocolate Ganache Topping

• 4 ounces bittersweet chocolate, finely chopped
• 1/4 cup heavy cream
• 1 teaspoon corn syrup

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
2. Crush the graham crackers in a food processor until finely ground. Add the melted butter, dried lavender flowers, and honey. Pulse until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let cool completely.
4. Reduce the oven temperature to 325°F.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until light and fluffy.
6. Beat in the eggs, one at a time, until well combined. Add the finely ground pistachios, heavy cream, and vanilla extract. Beat until smooth and creamy.
7. Pour the filling over the crust and smooth out the top with a spatula.
8. Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center is still slightly jiggly.
9. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight.
10. When ready to serve, make the chocolate ganache. In a small saucepan, heat the heavy cream until just simmering. Remove from the heat and stir in the chopped chocolate and corn syrup. Whisk until smooth and glossy.
11. Pour the ganache over the top of the chilled cheesecake. Let set for at least 10 minutes before slicing and serving.