Aromatic Lavender Cheesecake with Hibiscus Filling and Balsamic Glaze

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Ingredients:

• 1 cup of graham cracker crumbs
• 3 tablespoons of honey
• 1 tablespoon of dried lavender flowers
• 1/4 cup of unsalted butter, melted
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup of granulated sugar
• 1/4 cup of sour cream
• 4 large eggs, room temperature
• 1 tablespoon of dried hibiscus flowers
• 1/4 cup of hot water
• 1/2 cup of balsamic glaze

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, honey, dried lavender flowers, and melted butter. Mix well and press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let it cool down.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and sour cream and beat again until well combined.
4. Add one egg at a time, beating after each addition until just combined. Be careful not to overbeat the mixture.
5. In a small bowl, steep dried hibiscus flowers in hot water for 10 minutes. Strain the liquid and let the liquid cool down. Add the hibiscus liquid to the cream cheese mixture and stir until well combined.
6. Pour the filling over the cooled crust and spread it evenly with a spatula. Bake for 50-60 minutes, or until the center is almost set.
7. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.
8. Before serving, loosen the edges with a knife and remove the cheesecake from the pan. Drizzle with balsamic glaze and sprinkle with dried lavender flowers if desired.