Cheesecake with Apple Pie Base, Plain Filling, and Lavender Topping

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 1 can apple pie filling
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon dried lavender
• 1/4 cup honey

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. Remove the crust from the oven and allow it to cool while preparing the filling.
4. Using a mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup sugar until smooth. Add the eggs, one at a time, mixing well after each addition.
5. Add the sour cream, vanilla extract, and salt. Mix until well blended.
6. Pour the filling into the crust. Spoon the apple pie filling over the top of the cheesecake.
7. Bake for about 1 hour or until the cheesecake is set but still slightly jiggly in the center.
8. Allow the cheesecake to cool completely. Refrigerate for at least 3 hours or overnight.
9. In a small saucepan, combine the dried lavender and honey. Heat over low heat until the honey is infused with the lavender flavor.
10. Serve the cheesecake with the lavender honey drizzled over the top.