Cheesecake Nirvana Recipe

Lavender & Honey Base

• 10 oz graham crackers, crushed
• 3 oz unsalted butter, melted
• 2 tbsp honey
• 1 tbsp dried lavender

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 cup red wine
• 1/2 cup mixed berries (fresh or frozen)
• 1 tsp vanilla extract

Peanut Butter Cup Topping

• 8 oz semi-sweet chocolate chips
• 4 oz creamy peanut butter
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 325°F.
2. Mix together the graham cracker crumbs, melted butter, honey and lavender until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, making sure it's even. Refrigerate for 10 minutes.
4. In a mixing bowl, beat the cream cheese and sugar together until smooth.
5. Add the eggs, one at a time, incorporating each one fully before adding the next.
6. Mix in the wine, berries, and vanilla extract until well combined.
7. Pour the cheesecake filling onto the crust and tap the pan a few times to get rid of any bubbles.
8. Bake for 45-50 minutes, until the edges are set but the center is still slightly jiggly.
9. Let cool to room temperature and then refrigerate for at least 3 hours or overnight.
10. For the topping, melt the chocolate chips and peanut butter together in a double boiler. Stir in the heavy cream until it's fully incorporated.
11. Pour the warm topping over the chilled cheesecake and spread it out evenly.
12. Refrigerate for 30 minutes to set the topping.
13. To serve, remove the cheesecake from the springform pan and cut into slices.