Lavender Whiskey Cheesecake with Hibiscus Topping

Ingredients:

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup honey
• 1/4 cup melted unsalted butter
• 1 tablespoon lavender buds
• Filling:
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup whiskey
• 1/3 cup heavy cream
• 4 ounces semisweet chocolate, melted and cooled
• Topping:
• 1/2 cup hibiscus tea
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Directions:

1. Crust:
2. Preheat oven to 350°F.
3. Combine graham cracker crumbs, honey, melted butter, and lavender buds in a bowl.
4. Press mixture into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes and then let cool completely.
6. Filling:
7. In a large mixing bowl, beat cream cheese and sugar until creamy.
8. Add in eggs, one at a time, and mix well after each addition.
9. Stir in whiskey, heavy cream, and melted chocolate.
10. Pour filling mixture over the cooled crust.
11. Bake for 50-60 minutes or until the center is almost set.
12. Switch off the oven and let the cheesecake rest in the oven for 30 minutes with the door partially open, and then remove and let cool to room temperature.
13. Topping:
14. In a small saucepan, mix hibiscus tea, cornstarch, and sugar.
15. Bring to a boil and then reduce to a simmer until the mixture is thick. Stir in lemon juice.
16. Pour topping over the cooled cheesecake in the pan, cover it, and let it refrigerate overnight.

Enjoy this delicious Lavender Whiskey Cheesecake with Hibiscus Topping with your friends and family as a sweet ending to any meal!