Ginger Snap Olive Oil & Lemon Cheesecake with Lavender Topping

Ingredients:

• 8 ounces Ginger Snap Cookies, crushed
• 4 tablespoons Unsalted Butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Granulated Sugar
• 3 Large Eggs, at room temperature
• 1/2 cup Olive Oil
• 1/4 cup Fresh Lemon Juice
• 1 tablespoon Lemon Zest
• 2 teaspoons Vanilla Extract
• 1/4 cup All-Purpose Flour
• 1/2 teaspoon Kosher Salt
• 1/2 cup Lavender Honey
• 1 tablespoon Lavender Flowers, dried

Directions:

1. Preheat the oven to 325°F.
2. Combine the Ginger Snap cookie crumbs and melted butter in a bowl.
3. Press the crumb mixture into the bottom of a 9-inch springform pan.
4. Bake in the preheated oven for 10 minutes, then remove and cool completely.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
6. Add the sugar and mix until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Add the olive oil, lemon juice, lemon zest, and vanilla extract, then mix well.
9. Add the flour and salt, and mix until just combined.
10. Pour the cheese mixture into the prepared crust and smooth the top.
11. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
12. Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 3 hours.
13. In a small saucepan, heat the lavender honey until it is warm and slightly runny.
14. Remove from the heat and stir in the dried lavender flowers.
15. Spread the lavender honey mixture over the top of the chilled cheesecake, then return to the refrigerator and chill for an additional 30 minutes before serving.