Thyme, Walnut, and Lavender Cheesecake

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Ingredients:

• Thyme & Lemon Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 1 tablespoon chopped fresh thyme
• 1 teaspoon grated lemon zest
• Walnut Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts
• Lavender Topping:
• 1/2 cup sour cream
• 3 tablespoons granulated sugar
• 1 tablespoon dried culinary lavender buds
• 1 teaspoon grated lemon zest

Instructions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs, melted butter, granulated sugar, thyme, and lemon zest in a bowl until well combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and chopped walnuts.
4. Pour the mixture over the cooled crust and smooth the top. Bake for 40-45 minutes or until the edges are golden brown and the center is set. Let cool to room temperature.
5. In a small saucepan, heat the sour cream, granulated sugar, lavender buds, and lemon zest over low heat until the sugar has dissolved. Remove from heat and let steep for 10 minutes.
6. Strain the lavender mixture through a fine-mesh sieve and discard the solids. Spread the mixture over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
7. Serve chilled and enjoy!