Lavender & Bourbon Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 2 tbsp dried lavender
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup bourbon
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl mix together the graham cracker crumbs, honey, dried lavender, and melted butter, until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
5. Gradually add in the granulated sugar and bourbon, beating until well combined.
6. Beat in the eggs one at a time, mixing well between each addition.
7. Stir in the heavy cream and caramel sauce.
8. Pour the filling over the cooled crust in the springform pan .
9. Bake the cheesecake at 325°F for 60-70 minutes, until the center is set.
10. Remove from the oven and let cool to room temperature.
11. Refrigerate for at least 3 hours or overnight.
12. Before serving, prepare the whipped cream by beating the heavy whipping cream with powdered sugar until stiff peaks form.
13. Serve each slice with a dollop of whipped cream on top.