Cheesecake with Rosemary & Olive Oil Base, Mint Chocolate Chip Filling, and Lavender Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 2 tbsp chopped fresh rosemary
• 1/4 cup olive oil
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup mini chocolate chips, divided
• 2 tbsp chopped fresh mint leaves
• 1/2 cup heavy cream
• 1 tbsp dried lavender
• 1/4 cup honey

Instructions:

1. Preheat oven to 350°F. In a bowl, mix together the graham cracker crumbs, rosemary, and olive oil until well combined. Press the mixture into the bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy. Gradually add in the sugar and continue to beat until well combined. Add in the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract and 3/4 cup of mini chocolate chips.
3. Pour the cheesecake mixture over the graham cracker crust and smooth out the top. Bake for 50-60 minutes, or until the cheesecake is set and lightly golden around the edges. Allow the cheesecake to cool to room temperature before adding the topping.
4. In a small saucepan, heat the heavy cream over medium heat until it begins to bubble. Remove from heat and stir in the remaining 1/4 cup of mini chocolate chips and the chopped mint leaves. Continue stirring until the chocolate has melted and the mixture is smooth. Pour the mixture over the top of the cheesecake, spreading it out evenly.
5. In another small saucepan, mix together the dried lavender and honey. Heat over low heat for a few minutes until the honey has thinned out. Drizzle the lavender honey over the top of the cheesecake.
6. Place the cheesecake in the refrigerator to chill for at least 2 hours before serving.