Lavender & Honey Cheesecake with Cookies & Cream Filling and Toffee Crunch Topping

Ingredients:

• For the Lavender & Honey base:
• 1 1/2 cups cookie crumbs
• 1/4 cup honey
• 1/4 cup melted butter
• 1 tablespoon lavender flowers
• For the Cookies & Cream filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup crushed cookies and cream cookies
• For the Toffee Crunch topping:
• 1 cup toffee bits
• 1/4 cup honey

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a small bowl, mix together the cookie crumbs, honey, melted butter, and lavender flowers. Press the mixture evenly into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract.
4. Fold in the crushed cookies and cream cookies and spread the mixture evenly over the crust.
5. Bake for 45-50 minutes or until the edges are lightly golden and the center is mostly set.
6. In a small bowl, mix together the toffee bits and honey. Sprinkle the mixture evenly over the top of the cheesecake.
7. Return the cheesecake to the oven and bake for an additional 10 minutes.
8. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.