Lavender & Honey with Passion Fruit Cheesecake

Ingredients:

• For the Base:
• 8 ounces of graham cracker crumbs
• 3 tablespoons of honey
• 1/2 teaspoon of dried lavender
• 6 tablespoons of unsalted butter, melted


• For the Filling:
• 32 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 4 large eggs, room temperature
• 1/2 cup of passion fruit puree
• 1 teaspoon of vanilla extract


• For the Topping:
• 1 cup of macadamia nuts, roughly chopped
• 1/4 cup of honey

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, honey, lavender and melted butter until well blended. Press the mixture firmly into a 9-inch springform pan.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add in eggs, passion fruit puree, and vanilla extract, and mix until well incorporated.
4. Pour the mixture over the prepared crust. Smooth the surface with a spatula.
5. Bake for 45-50 minutes in the preheated oven. When done, the edges of the cheesecake should be lightly golden and the center slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for at least an hour.
6. Once cooled, remove the cheesecake from the oven and refrigerate for at least 2 hours or overnight.
7. To make the topping, toast macadamia nuts in a dry skillet over medium heat for about 3-4 minutes until golden brown. Add honey and stir until well combined. Allow it to cool completely and spread the mixture over the cheesecake before serving.