Lavender & Honey Cheesecake with Almond Filling and Lemon Curd Topping

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Ingredients:

• 1 1/2 cups Lavender & Honey Graham Crackers, finely crushed
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon almond extract
• 1/2 cup sliced almonds
• 1 cup Lemon Curd

Instructions:

1. Preheat the oven to 350°F (177°C).
2. In a medium bowl, combine the cracker crumbs, melted butter, and 1/4 cup of sugar. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1/2 cup of sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and almond extract.
4. Pour the filling over the crust and sprinkle the sliced almonds on top.
5. Bake for 35-40 minutes or until the edges are lightly browned and the filling is set.
6. Remove from the oven and let cool for 10 minutes. Run a knife along the edges of the pan to loosen the cheesecake. Let cool completely, then refrigerate for at least 2 hours or overnight.
7. Spread the Lemon Curd on top of the chilled cheesecake before serving.