Lavender Honey Olive Oil Lemon Cheesecake with Lemon Curd Topping

Ingredients

• 2 cups Lavender & Honey Graham Cracker Crumbs
• 8 tbsp. Unsalted Butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup Honey
• 1/3 cup Heavy Cream
• 1/3 cup Olive Oil
• 1 tbsp. Lemon Zest
• 1 tsp. Vanilla Extract
• 3 large Eggs
• 1/4 cup Lemon Juice
• 1 recipe Lemon Curd
• Fresh Berries for garnish

Instructions

1. Preheat oven to 350°F. Wrap a 9-inch springform pan with heavy-duty aluminum foil.
2. In a small bowl, combine graham cracker crumbs and melted butter until well combined. Press mixture onto bottom of prepared pan.
3. Bake for 8-10 minutes or until crust is set. Let cool completely. Reduce oven temperature to 325°F.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and honey with an electric mixer until smooth.
5. Add heavy cream, olive oil, lemon zest, and vanilla extract, and beat until well combined. Add eggs, one at a time, beating well after each addition.
6. Pour filling over graham cracker crust. Bake for 45-50 minutes or until edges are set and center is slightly jiggly. Turn off oven and let cheesecake cool in oven for 30 minutes. Remove from oven, run a knife around the edges, and cool completely on a wire rack.
7. Spread Lemon Curd over the top of cooled cheesecake and garnish with fresh berries. Chill in refrigerator for at least 4 hours or overnight.
8. Serve and enjoy!