Lavender & Honey Cheesecake with Orange & Vanilla Topping

Ingredients:

• For the crust:
• 6 oz. graham cracker crumbs
• 2 oz. unsalted butter, melted
• 2 Tbsp. honey
• 1 tsp. dried lavender
• For the filling:
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1 Tbsp. vanilla extract
• For the topping:
• 1/2 cup fresh orange juice
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs, melted butter, honey, and dried lavender together in a small bowl until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
5. Add the eggs one at a time, making sure to fully incorporate before adding the next.
6. Stir in the heavy cream and vanilla extract until fully combined.
7. Pour the filling into the prepared crust and smooth out the top.
8. Bake the cheesecake for 45-50 minutes, or until the edges are lightly golden and the center is set.
9. While the cheesecake is baking, prepare the topping. In a small saucepan, combine the orange juice and granulated sugar over medium heat.
10. Cook for 5-7 minutes, stirring occasionally, until the mixture has thickened and reduced by about half.
11. Remove the pan from the heat and stir in the vanilla extract.
12. Allow the cheesecake to cool completely before adding the topping.
13. Pour the topping over the cheesecake and spread it out to the edges.
14. Chill the cheesecake in the fridge for at least 2 hours before serving.