Lavender & Honey Mango Cheesecake Truffles

Ingredients

• 7 oz graham cracker crumbs
• 1/4 cup honey
• 1/4 cup dried lavender flowers
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3/4 cup mango puree
• 6 oz white chocolate chips
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, honey, and dried lavender flowers until the mixture sticks together.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and then let it cool completely.
5. In a mixing bowl, beat the cream cheese, sugar, cornstarch, and vanilla extract until creamy.
6. Gradually fold in the mango puree until well combined.
7. Pour the mango mixture onto the lavender & honey crust and chill in the refrigerator for at least 3 hours.
8. In a small saucepan, melt the white chocolate chips and heavy cream over low heat, stirring constantly.
9. Remove from heat and continue stirring until the mixture reaches room temperature. This will create the cheesecake truffle topping.
10. Spread the truffle topping evenly over the chilled cheesecake, and chill for additional 30 minutes in the fridge.
11. Sprinkle some additional lavender flowers on top of the cheesecake before serving.