Cinnamon-Lavender Cheesecake with Berries & Cream Topping

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Ingredients:

• 1 cup cinnamon roll crumbs
• 2 tablespoons unsalted butter, melted
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup granulated sugar
• 1 tablespoon dried lavender blossoms, finely chopped
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup fresh berries (such as raspberries, blueberries, and/or strawberries)
• 1/2 cup whipped cream (store-bought or homemade)

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray or butter.
2. In a mixing bowl, combine the cinnamon roll crumbs and melted butter until well blended. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes, or until set. Remove from oven and set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Gradually beat in the sugar until well combined.
4. Mix in the finely chopped lavender blossoms and vanilla extract. Add the eggs, one at a time, beating well after each addition.
5. Gradually stir in the heavy cream until well blended.
6. Pour the mixture over the cooled crust and bake for 45-50 minutes, or until the edges are lightly golden and the center is almost set.
7. Remove from the oven and let cool for 10 minutes. Using a small knife or spatula, gently loosen the edges of the cheesecake from the pan.
8. Cool the cake completely, then refrigerate for at least 2 hours or overnight.
9. When ready to serve, top the cheesecake with fresh berries and whipped cream.