Whiskey & Lavender Cheesecake

Oreo Base

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F.
2. Mix crushed Oreo cookies and melted butter together in a bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool while preparing filling.

Whiskey & Chocolate Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/4 cup whiskey
• 8 ounces dark chocolate chips, melted and cooled

Instructions

1. Preheat oven to 325°F.
2. In a large bowl, beat the cream cheese and sugar together until smooth.
3. Add in the flour and mix until just combined. Add the eggs one at a time, mixing well after each addition.
4. Stir in the melted chocolate and whiskey, mixing until fully incorporated.
5. Pour the mixture over the Oreo crust and spread evenly.
6. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.
7. Let cool to room temperature before refrigerating for at least 4 hours or overnight.

Lavender Topping

• 1/2 cup heavy cream
• 2 tablespoons dried lavender
• 1/4 cup honey

Instructions

1. Bring the heavy cream and lavender to a simmer in a small saucepan over medium heat.
2. Remove from heat and let steep for 10 minutes.
3. Strain the lavender out of the cream and discard.
4. Stir in the honey until fully combined.
5. Pour the topping over the cheesecake before serving.
6. Enjoy!