Black & Lavender Cheesecake with Chocolate Ganache

Ingredients:

• 10 Black & White cookies
• 2 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons dried lavender flowers
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 4 oz semisweet chocolate, chopped
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 350°F.
2. Pulse the Black & White cookies in a food processor until fine crumbs form.
3. Add melted butter and pulse until mixture becomes like wet sand.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 8 minutes.
5. Reduce oven temperature to 325°F.
6. In a large bowl, beat the cream cheese, sugar, flour, and salt together until smooth.
7. In a small saucepan, heat the heavy cream and lavender over medium heat until simmering.
8. Remove from heat and let steep for 5 minutes.
9. Strain the lavender from the cream, pressing on the lavender to extract as much liquid as possible.
10. Stir the lavender cream and vanilla extract into the cream cheese mixture.
11. Add the eggs one at a time, mixing well after each addition.
12. Pour the filling onto the crust and smooth the top with a spatula.
13. Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly.
14. Let cool to room temperature, then chill in the refrigerator for at least 4 hours.
15. In a heatproof bowl, microwave the heavy cream until hot but not boiling.
16. Add chocolate and let sit for 1-2 minutes, then stir until smooth and glossy.
17. Pour the ganache over the cheesecake and smooth the top with a spatula.
18. Chill in the refrigerator for at least 30 minutes until the ganache is set.
19. Run a knife around the edges of the cheesecake and remove the springform pan sides before slicing and serving.