Churro Cheesecake with Lavender Filling and Toffee Crunch Topping

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Ingredients:

• 6 oz of churro crumbs (processed from approximately 12 churros)
• 2 oz of unsalted butter, melted
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup of granulated sugar
• 1 tsp of vanilla extract
• 4 large eggs
• 1/4 cup of cornstarch
• 1/2 cup of heavy cream
• 2 tbsp of dried lavender, finely chopped
• 1 1/2 cups of toffee bits

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine the churro crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, beating until incorporated.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the cornstarch and heavy cream until smooth.
6. Gently fold in the dried lavender.
7. Pour the cheesecake mixture over the prepared crust, spreading it out evenly with a spatula.
8. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set but still slightly wobbly.
9. Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
10. Refrigerate the cheesecake for at least 4 hours, or until completely chilled.
11. Sprinkle the toffee bits over the top of the chilled cheesecake, pressing them lightly into the surface.
12. Cut the cheesecake into slices and serve chilled.