Lavender & Honey Cheesecake

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Lavender & Honey Base

• 8 oz Graham crackers, crushed
• 6 tbsp Unsalted butter, melted
• 2 tbsp Honey
• 2 tsp Dried lavender

New York-Style Filling

• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Granulated sugar
• 1/4 cup All-purpose flour
• 4 Eggs
• 1 tsp Vanilla extract

Lavender Topping

• 1 cup Sour cream
• 2 tbsp Granulated sugar
• 1 tsp Dried lavender

Instructions

1. Preheat oven to 325°F.
2. For the base, combine crushed graham crackers, melted butter, honey, and dried lavender in a bowl. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. For the filling, in a large bowl, beat the softened cream cheese on low speed until creamy. Add the sugar, flour, eggs, and vanilla extract, one at a time, and beat until well combined.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50-55 minutes, or until the edges are lightly browned and the center is set.
5. For the topping, in a small bowl, whisk together the sour cream, sugar, and dried lavender. Pour over the cheesecake and spread evenly. Return the cheesecake to the oven and bake for an additional 10 minutes.
6. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
7. When ready to serve, remove the cheesecake from the pan and slice into 12 pieces. Enjoy!