Lavender Honey Cheesecake with Greek Yogurt and Lemon Curd

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Lavender Honey Base

• 9 ounces of graham crackers, crushed
• 1/4 cup of honey
• 1/4 cup of melted unsalted butter
• 1 tablespoon of dried lavender

Greek Yogurt Honey Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of Greek yogurt
• 3 eggs
• 1/4 cup of honey
• 1 tablespoon of vanilla extract

Lemon Curd Topping

• 3 large egg yolks
• 1/2 cup of sugar
• 1/4 cup of fresh lemon juice
• 1 tablespoon of lemon zest
• 4 tablespoons of unsalted butter, cubed
• 1 tablespoon of cornstarch

Instructions

1. Preheat the oven to 325°F.
2. For the base, mix together the crushed graham crackers, honey, melted butter, and dried lavender until it resembles wet sand. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Let it cool completely.
3. For the filling, beat the cream cheese until it's smooth. Add in the Greek yogurt, eggs, honey, and vanilla extract. Beat until everything is combined and smooth. Pour the mixture over the cooled crust.
4. Bake for 40-45 minutes or until the edges are set and the center is still slightly jiggly. Let the cheesecake cool to room temperature before moving it to the refrigerator. Chill for at least 4 hours or overnight.
5. For the topping, whisk together the egg yolks, sugar, cornstarch, lemon juice, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and add in the butter, one piece at a time, stirring until fully melted.
6. Pour the lemon curd over the chilled cheesecake and let it set in the refrigerator for at least an hour before slicing and serving.