Thyme, Olive Oil & Lavender Cheesecake

Ingredients:

• Thyme & Lemon Base:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons fresh thyme leaves
• 1 tablespoon finely grated lemon zest
• Olive Oil & Lemon Filling:
• 32 oz (4 containers of Norman's Kosher Cholov Yisroel Cream Cheese), softened
• 1 cup granulated sugar
• 4 large eggs
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• Lavender Topping:
• 1/4 cup lavender honey
• 1 tablespoon fresh lavender buds

Directions:

1. Preheat oven to 350°F.
2. Thyme & Lemon Base: In a medium bowl, combine graham cracker crumbs, melted butter, thyme and lemon zest. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, until set. Cool completely on a wire rack.
3. Olive Oil & Lemon Filling: In a large bowl, beat the cream cheese and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the olive oil, lemon juice, and lemon zest. Pour mixture over the cooled crust and smooth top.
6. Bake for 50-55 minutes, or until the cheesecake is just set and the edges are lightly golden. Turn off the oven heat and leave the cheesecake in the oven for another 10 minutes to set further.
7. Cool the cheesecake on a wire rack for 30 minutes before placing it in the refrigerator. Chill for at least 2 hours before topping.
8. Lavender Topping: In a small saucepan, warm the lavender honey over low heat until it thins out. Once warm, turn off heat and stir in the lavender buds. Pour it over the chilled cheesecake and refrigerate for another hour.
9. Serve chilled and enjoy!