Date & Walnut Cheesecake with Lavender Filling and Rose Topping

Ingredients:

• For the Base:
• 1 cup chopped walnuts
• 1 cup pitted dates, chopped
• For the Filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz in total)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons dried lavender
• 2 large eggs, at room temperature
• For the Topping:
• 1/2 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon rose water
• Dried rose petals, for garnish (optional)

Instructions:

1. Preheat the oven to 325°F (160°C) and line a 9-inch (23cm) springform cake pan with parchment paper.
2. Make the base: In a food processor, pulse the chopped walnuts and dates until the mixture is combined and crumbly. Press the mixture firmly into the bottom of the prepared pan.
3. Make the filling: In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the sugar, vanilla extract, dried lavender, and one egg at a time, beating well after each addition until the mixture is smooth. Pour the mixture over the prepared base and smooth the top with a spatula.
4. Bake the cheesecake for 40-45 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly. Remove the cake from the oven and let it cool for at least 30 minutes at room temperature.
5. Make the topping: In a small bowl, whisk the sour cream, sugar, and rose water together until smooth. Spread the mixture over the top of the cheesecake and place it back in the oven for an additional 10 minutes.
6. Remove the cheesecake from the oven and let it cool slightly. Then, run a sharp knife around the edges of the pan to loosen the cheesecake. Chill the cheesecake in the fridge for at least 3 hours, or until completely set.
7. Before serving, garnish the cheesecake with dried rose petals, if desired.