Cheesecake Dream

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Lavender Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 eggs
• 1/2 cup heavy cream
• 1 tablespoon lavender extract
• 1/4 teaspoon salt

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 10-12 peanut butter cups, roughly chopped

Directions

1. Preheat oven to 325°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling.
4. In a large mixing bowl, beat cream cheese and sugar until light and fluffy, about 2-3 minutes.
5. In a separate small bowl, whisk together cornstarch and eggs until smooth. Add this mixture to the cream cheese mixture and beat until just combined.
6. Add heavy cream, lavender extract, and salt. Mix until just combined.
7. Pour the filling mixture over the crust and smooth the top with a spatula.
8. Bake cheesecake for 45-50 minutes or until the edges are lightly golden and the center is almost set.
9. Remove from oven and let cool completely, then refrigerate for at least 2 hours or preferably overnight.
10. In a small mixing bowl, whisk together peanut butter, powdered sugar, heavy cream, vanilla extract, and salt until smooth and creamy.
11. Spread the peanut butter mixture over the top of the chilled cheesecake and sprinkle with chopped peanut butter cups.
12. Serve and enjoy!