Lavender Whiskey Cheesecake with Blood Orange and Grapefruit Topping

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Ingredients:

• Crust:
• 1 1/2 cups of graham cracker crumbs
• 6 tablespoons of unsalted butter, melted
• 2 tablespoons of honey
• 1 tablespoon of dried lavender
• Filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 3 tablespoons of all-purpose flour
• 1/2 cup of whiskey
• 4 large eggs, at room temperature
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 4 ounces of dark chocolate, chopped
• Topping:
• 2 blood oranges, peeled and sectioned
• 1 grapefruit, peeled and sectioned
• 1/4 cup of honey
• 1 tablespoon of dried lavender

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, honey, and dried lavender until combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. Meanwhile, make the filling. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add in the flour, whiskey, and vanilla extract, beating until well combined.
4. Add in the eggs, one at a time, mixing well between each addition. Stir in the salt and chopped chocolate, making sure everything is well combined.
5. Pour the filling into the crust and smooth out the top. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
6. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours.
7. Just before serving, make the topping by combining the blood oranges, grapefruit, honey, and dried lavender in a bowl. Spoon the mixture over the top of the cheesecake and serve.