Cheesecake Delight with Lavender, Rum and Pineapple!

Ingredients:

• 1 1/2 cups crushed shortbread cookies
• 1/4 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 ounces in total)
• 1 cup sugar
• 4 large eggs
• 2 tablespoons dried lavender
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup rum
• 1/2 cup chopped fresh pineapple

Instructions:

1. Preheat oven to 325°F.
2. Mix crushed cookies and melted butter and press mixture onto bottom and up sides of a 9-inch springform pan.
3. Blend cream cheese and sugar in mixer until well-combined. Add eggs one at a time, beating well after each addition.
4. Add dried lavender, vanilla extract, and salt and mix until well-blended.
5. Pour mixture over crust and bake for 50 minutes or until the center is almost set.
6. Turn off oven and let cheesecake cool inside for 30 minutes before removing it and chilling in the refrigerator for at least 3 hours.
7. To make the topping, simmer rum and pineapple in pan for 3 minutes on medium heat, stirring occasionally.
8. Remove from heat and let it cool for 5 minutes before drizzling over the cooled cheesecake.
9. Slice and serve chilled.