Lavender & Strawberry Cheesecake with Espresso & Chocolate Topping

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Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup honey
• 2 tbsp dried culinary lavender
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1 lb fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup espresso, cooled
• 1/4 cup bittersweet chocolate chips, melted
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 325°F.
2. In a small saucepan, heat honey and dried lavender over low heat until the honey is runny and fragrant. Remove from heat and let it cool.
3. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and honey-lavender mixture until smooth.
6. Spoon the cheesecake mixture on top of the crust and smooth it out evenly. Chill for at least 2 hours in the refrigerator.
7. In a medium saucepan, combine strawberries, sugar, cornstarch, and salt. Cook over medium heat, stirring frequently, until the filling has thickened. Remove from heat and let it cool.
8. Spoon the strawberry filling on top of the chilled cheesecake and spread it out evenly. Chill for another hour.
9. In a small mixing bowl, whisk together cooled espresso and melted bittersweet chocolate.
10. In another small mixing bowl, whip heavy cream until stiff peaks form.
11. Spread the espresso-chocolate mixture on top of the chilled cheesecake.
12. Garnish the cheesecake with whipped cream and extra strawberries if desired. Serve chilled.