Cinnamon Roll Chocolate Hazelnut Cheesecake with Lavender Topping

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Ingredients:

• 1 1/2 cups Cinnamon Roll crumbs
• 1/3 cup melted unsalted butter
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup Chocolate Hazelnut spread
• 1/4 cup heavy cream
• 1 tablespoon dried lavender flowers
• 1/4 cup honey

Instructions:

1. Preheat your oven to 325°F. Lightly grease a 9-inch springform baking pan.
2. In a medium-sized bowl, mix together the Cinnamon Roll crumbs and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy.
4. Beat in the eggs one at a time, making sure to incorporate each egg before adding the next.
5. Mix in the vanilla extract and Chocolate Hazelnut spread until well combined.
6. Stir in the heavy cream until just combined. Pour the mixture onto the Cinnamon Roll crust and smooth the top with a spatula.
7. Bake for 45-50 minutes or until the edges are set and the center slightly jiggles.
8. Meanwhile, combine the lavender flowers and honey in a small saucepan over low heat. Cook until the honey has thinned and infused with the lavender aroma.
9. Remove the cheesecake from the oven and allow it to cool to room temperature. Drizzle the lavender honey over the top of the cheesecake.
10. Refrigerate for at least 3 hours or overnight before serving.