Pistachio Bliss Cheesecake

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Lavender & Honey Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1 tablespoon dried lavender buds

Pistachio Filling

• 24 oz containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup shelled pistachios, chopped

Elderflower Topping

• 1/2 cup elderflower cordial
• 1 tablespoon agar agar
• 1/2 cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, honey, melted butter and lavender buds together. Mix well.
3. Press the mixture onto the bottom of the springform pan and set aside.
4. In a mixer bowl, beat cream cheese and sugar until smooth.
5. Add sour cream and vanilla extract to the mixture, then add eggs one at a time. Mix well.
6. Gently fold in the chopped pistachios into the mixture.
7. Pour mixture over the crust and smooth top with a spatula.
8. Bake for 45-50 minutes or until the edges are lightly browned and the center is barely jiggly.
9. Remove cheesecake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack and let it cool completely.
10. Mix elderflower cordial and agar agar in a small saucepan. Add 1/2 cup water and bring to boil over medium heat.
11. Cook on low heat for about 5 minutes. While still warm, pour the mixture over the cheesecake.
12. Refrigerate for 2-4 hours until the elderflower topping is set.
13. Serve and enjoy!