Lavender Honey Cheesecake

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Ingredients:

• 10 oz. of Lavender & Honey cookies
• 5 tbsp. unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tbsp. culinary lavender buds
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup honey
• 1/4 cup sliced almonds, toasted

Instructions:

1. Preheat the oven to 350°F.
2. Crumble the Lavender & Honey cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden brown.
3. Reduce the oven temperature to 325°F.
4. In a large mixing bowl, beat the cream cheese, sugar, vanilla extract, and culinary lavender buds until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Mix in the sour cream and honey until well combined.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for 10 more minutes.
10. Take the cheesecake out of the oven and let it cool to room temperature.
11. Chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
12. Before serving, sprinkle with toasted almonds.