Bourbon Caramel Cheese Cake with Lavender Topping

Ingredients:

• 16 oz of Ginger Snap Cookies
• 8 oz of Unsalted butter melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup of Bourbon
• 1 cup of Caramel Sauce
• 1 tablespoon vanilla extract
• 1/4 teaspoon kosher salt
• A pinch of Lavender flowers for garnish

Instructions:

1. Preheat oven to 350°F.
2. Using a food processor, pulse the ginger snap cookies until they are finely ground. Add in the melted butter and pulse until combined.
3. Press the cookie mixture into the bottom of 9-inch spring-form pan. Bake for 10 minutes and set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it is smooth.
5. Add in the sugar and continue mixing until the sugar is fully incorporated.
6. Mix in the eggs one at a time until combined.
7. Add the bourbon, caramel sauce, vanilla extract and kosher salt. Mix well.
8. Pour the cheese mixture into the cooled crust and spread evenly.
9. Bake for 45 minutes or until the center is just set.
10. Remove from the oven and let cool to room temperature.
11. In a small mixing bowl, combine the lavender flowers with a tablespoon of sugar. Sprinkle the mixture on top of the cooled cheesecake.
12. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
13. Serve and enjoy!