Lavender-Honey, Rosemary-Fig Cheesecake with Chocolate Ganache Topping

Ingredients:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons dried lavender flowers
• 1/4 cup honey
• 1/2 cup unsalted butter, melted
• For the filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (3 containers)
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup sour cream
• 1 tablespoon finely chopped fresh rosemary
• 1 cup diced fresh figs
• For the ganache:
• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate, finely chopped

Instructions:

1. Preheat the oven: Preheat oven to 350 degrees F.
2. Make the crust: In a large bowl, mix together the graham cracker crumbs, dried lavender flowers, honey, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 8-10 minutes, or until lightly golden brown. Let cool while making the filling.
3. Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until well combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the sour cream, chopped rosemary, and diced figs. Pour the mixture into the cooled crust.
4. Bake the cheesecake: Place the pan in the oven and bake for 50-55 minutes, or until the edges are set and the center is slightly wobbly. Let cool on a wire rack for 30 minutes.
5. Make the ganache: In a small saucepan, heat the heavy cream until simmering. Remove from heat and add the chopped chocolate. Let sit for 1-2 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
6. Add the ganache: Pour the ganache over the cooled cheesecake. Let the ganache set for at least 20 minutes before slicing the cheesecake to serve.
7. Serve: Cheesecake can be served immediately or chilled for a few hours. Serve and enjoy!