Thyme & Lemon Cheesecake with Lavender Filling and Berries & Cream Topping

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Ingredients:

• 12 graham cracker sheets, crushed into crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon dried thyme leaves
• Zest of 1 lemon
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons dried lavender
• 1/2 cup heavy cream, chilled
• 1/2 cup fresh mixed berries, for garnish
• 1/4 cup powdered sugar, for garnish

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, thyme, and lemon zest. Press mixture on bottom of prepared pan. Bake for 10-12 minutes, or until golden brown. Remove from oven and let it cool completely.
3. In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until well combined. Beat in eggs one at a time, scraping the sides of bowl as necessary. Stir in lavender.
4. Pour mixture onto prepared crust and smooth the top. Bake for 45-50 minutes or until center is almost set. Let the cheesecake cool completely.
5. Using a mixer, beat chilled heavy cream until stiff peaks form. Spread whipped cream on top of cheesecake. Garnish with mixed berries and sprinkle with powdered sugar.
6. Chill the cheesecake for at least 2 hours before serving. Enjoy!