Luscious Lavender Cheesecake with Butter Pecan Filling and Chocolate Ganache Topping

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Ingredients:

• 1 1/2 cups lavender-infused graham cracker crumbs
• 1/4 cup honey
• 1/2 cup unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24oz total), softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup chopped butter pecans
• 1 cup heavy cream
• 8oz bittersweet chocolate, chopped

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, honey, and melted butter. Stir until well combined. Press the mixture into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and salt. Mix until well combined.
4. Stir in the chopped butter pecans. Pour the filling over the crust and smooth the top with a spatula.
5. Bake for 45-50 minutes or until the edges are lightly golden and the center is set. Let cool completely in the pan before chilling in the refrigerator for at least 4 hours or overnight.
6. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
7. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes before whisking until smooth.
8. Pour the chocolate ganache over the chilled cheesecake and smooth the top with a spatula.
9. Return to the refrigerator for at least 30 minutes to allow the ganache to set.
10. Serve chilled and enjoy!