Lavender & Honey Cheesecake

Ingredients:

• 8 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of honey
• 1/4 cup of culinary lavender
• 1/2 cup of graham cracker crumbs
• 4 tablespoons of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1 cup of heavy cream

Directions:

1. Preheat your oven to 325 degrees F.
2. In a bowl, combine graham cracker crumbs, melted butter, and honey. Mix until fully combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8 minutes. Allow to cool.
4. In a saucepan, combine heavy cream and lavender. Heat on medium heat for 5 minutes.
5. Strain the mixture through a sieve and discard the lavender buds.
6. In a large mixing bowl, beat the cream cheese and vanilla until smooth.
7. Add the lavender-infused cream to the cream cheese mixture and beat until fully combined.
8. Pour the filling over the graham cracker crust and smooth the top.
9. Refrigerate for at least 4 hours or overnight.
10. Prior to serving, whip up the heavy cream until it forms soft peaks.
11. Top the cheesecake with the whipped cream and garnish with fresh lavender buds.