Cheesecake Delight

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Lavender & Honey Base

• 12 oz. graham crackers, crushed
• 4 oz. melted butter
• 1/4 cup honey
• 1 tbsp. dried lavender

Blueberry Filling

• 16 oz. frozen blueberries, thawed
• 1/2 cup sugar
• 3 tbsp. cornstarch
• 2 tbsp. fresh lemon juice
• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened

Whipped Cream & Cherry Topping

• 1 cup heavy whipping cream
• 2 tbsp. powdered sugar
• 1 tsp. vanilla extract
• 1/2 cup fresh cherries, pitted and halved

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, mix together crushed graham crackers, melted butter, honey, and dried lavender.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes until lightly browned and set aside to cool.
5. In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, stirring constantly.
6. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in blueberry mixture and mix until well combined.
7. Pour mixture into the springform pan over the cooled graham cracker crust and refrigerate for at least 2 hours or overnight.
8. Before serving, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread whipped cream on top of the cheesecake and decorate with fresh cherries. Serve and enjoy!