Lavender & Honey Cheesecake with Caramel Sauce

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 1/2 teaspoon dried lavender
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup caramel sauce, store-bought or homemade

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set it aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, honey, and dried lavender until well mixed. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool to room temperature while preparing the filling.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the sour cream and mix until well combined.
5. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. Stir in the vanilla extract and mix to combine.
6. Pour the cheesecake mixture over the cooled crust and smooth out the top with a spatula.
7. Bake the cheesecake for 45-50 minutes until the edges are lightly golden and the center is just set.
8. Remove from the oven and allow to cool to room temperature. Refrigerate for at least 2 hours or up to overnight to set completely.
9. Before serving, prepare the caramel sauce by heating it in a small saucepan over low heat until it is warm and pourable.
10. Drizzle the caramel sauce over the cheesecake and serve chilled.