Lavender Honey Mint Chocolate Chip Cheesecake with Hot Fudge

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Ingredients

• 5 cups Lavender & Honey shortbread cookies, crushed
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
• 1 cup sugar
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup heavy cream
• 1/2 cup mini chocolate chips
• 1 tablespoon fresh mint, chopped
• 1 cup hot fudge sauce

Directions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crushed Lavender & Honey shortbread cookies with enough melted butter to moisten the crumbs.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In a separate mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
5. Gradually add the sugar and salt and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in heavy cream, chocolate chips, and mint.
8. Pour the mixture over the baked crust.
9. Bake for 45 minutes.
10. Cool to room temperature and then chill in the refrigerator for at least 2 hours before serving.
11. Once chilled, top with the hot fudge sauce before serving.