Carrot Lavender Cheesecake with Caramel Sauce

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 cup unsalted butter, melted
• 2 cups grated carrots
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp culinary lavender
• 1/2 cup heavy cream
• 1/2 cup of caramel sauce (homemade or store bought)

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, cinnamon, ground ginger, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and set aside.
4. In a separate bowl, combine grated carrots and 1/4 cup of the prepared crust mixture. Spread evenly over the crust in the springform pan.
5. In a large mixing bowl, beat the cream cheese with 1 cup sugar and vanilla extract with an electric mixer on high speed until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Add culinary lavender and continue mixing until well combined.
8. Beat in heavy cream until mixture is smooth and creamy.
9. Pour mixture into the prepared springform pan with the crust and carrots.
10. Bake for 1 hour or until slightly jiggly in the center.
11. Remove from the oven and allow to cool completely at room temperature.
12. Once cool, spread a generous amount of caramel sauce over the top of the cheesecake.
13. Refrigerate for at least 2 hours, or until set.
14. Serve chilled and enjoy!