Lavender Cookies & Cream Cheesecake with Lemon Bar crust

Lemon Bar Crust Ingredients:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon kosher salt
• 2 tablespoons lemon zest

Cookies & Cream Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 tablespoon vanilla extract
• 1 cup crushed Oreo cookies

Lavender Topping Ingredients:

• 1/4 cup dried culinary lavender
• 1/4 cup honey
• 1/2 cup water

Lemon Bar Crust Directions:

1. Preheat the oven to 350°F (177°C).
2. Grease the bottom and sides of a 9-inch springform pan and set aside.
3. In a medium bowl, whisk together the flour and powdered sugar.
4. Add the softened butter, salt, and lemon zest. Stir until well combined and crumbly.
5. Press the mixture onto the bottom of the prepared pan and bake for 20-25 minutes or until set and lightly browned.
6. Let the crust cool completely before filling.

Cookies & Cream Filling Directions:

1. In a large bowl, beat the cream cheese and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the sour cream and vanilla extract until well combined.
4. Stir in the crushed Oreo cookies.
5. Pour the mixture onto the cooled crust.
6. Bake for 45-50 minutes or until the cheesecake is set and slightly jiggly in the center.
7. Cool the cheesecake completely before adding the Lavender topping.

Lavender Topping Directions:

1. In a small saucepan, combine the lavender, honey, and water.
2. Simmer over low heat for 10 minutes, stirring occasionally.
3. Remove from the heat and let it steep for another 5 minutes.
4. Strain the mixture through a fine mesh strainer into a bowl.
5. Spoon the lavender syrup over the cooled cheesecake, using a spoon or pastry brush to distribute it evenly.

Store the cheesecake in the fridge for up to 3 days.