Lavender & Honey Cheesecake with Passion Fruit Filling and Pineapple & Kiwi Topping

Ingredients:

• 9 oz Lavender & Honey cookies, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup passion fruit puree
• 1 tsp vanilla extract
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped kiwi

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed Lavender & Honey cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan, and set aside.
3. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the passion fruit puree and vanilla extract.
4. Pour the cheesecake batter over the cookie crust in the springform pan.
5. Bake for 50-60 minutes, or until the cheesecake is set and slightly golden. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Before serving, top the cheesecake with chopped pineapple and kiwi.