Lavender Honey Greek Yogurt Cheesecake with Candied Pecans

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Lavender Honey Base

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup honey
1 tablespoon dried lavender

Greek Yogurt and Honey Filling

2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
1/2 cup honey
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
4 large eggs, at room temperature

Candied Pecans Topping

1 cup pecans, chopped
2 tablespoons unsalted butter
2 tablespoons brown sugar

Instructions: 1. Preheat the oven to 350°F. 2. Grease a 9-inch springform pan. 3. In a bowl, mix together the graham cracker crumbs, melted butter, honey, and dried lavender until well combined. 4. Press the mixture firmly into the bottom of the prepared pan. 5. Bake the crust for 10 minutes, then remove it from the oven and let it cool. 6. In a large mixing bowl, beat the cream cheese until smooth. 7. Add the honey, Greek yogurt, and vanilla extract. Mix well. 8. Add the eggs one at a time, mixing well after each addition. 9. Pour the filling over the cooled crust. 10. Bake the cheesecake for 50 to 60 minutes, or until the center is almost set. 11. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. 12. Remove the cheesecake from the oven and let it cool to room temperature. 13. To make the candied pecans, melt the butter in a skillet over medium heat. 14. Add the pecans and brown sugar. Cook until the sugar is melted and the pecans are coated. 15. Pour the pecans over the top of the cooled cheesecake. 16. Chill the cheesecake in the refrigerator for at least 2 hours before serving. Enjoy!