Lavender & Honey Cheesecake

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Ingredients:

• 1 cup Lavender shortbread cookies, crushed
• 4 tbsp melted unsalted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/4 cup honey, warmed
• 1/2 cup Caramel Sauce, warmed

Instructions:

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan.
3. In a bowl, mix together the crushed lavender cookies and melted butter until it reaches a sand-like consistency. Press the mixture into the bottom of the prepared pan and refrigerate while making the filling.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, for about 2 minutes. Scrape the sides and bottom of the bowl then add sugar, then beat again until smooth for about 2 minutes.
5. Beat in sour cream, then add the eggs one by one, mixing until each egg is incorporated.
6. Add vanilla extract and mix it in.
7. In a small saucepan, warm the honey.
8. Using a spatula, scrape the sides and bottom of the bowl then fold in the honey.
9. Pour the cheesecake batter over the prepared crust and smooth it out evenly.
10. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Do NOT overbake!
11. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
12. Once the cheesecake has completely cooled, pour the Caramel Sauce over the top and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
13. Before serving, remove the cheesecake from the pan and slice with a warm knife.