Caramel Bourbon Cheesecake with Lavender & Honey Base and Bourbon & Butterscotch Topping

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Ingredients:

• For the Lavender & Honey Base:
• 8 oz. graham crackers
• 6 tbsp. unsalted butter, melted
• 1 tbsp. dried lavender
• 3 tbsp. honey
• For the Bourbon & Caramel Filling:
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1/4 cup caramel sauce
• 2 tbsp. all-purpose flour
• 1 tbsp. vanilla extract
• 3 eggs
• 1/4 cup Bourbon
• For the Bourbon & Butterscotch Topping:
• 1/2 cup butterscotch chips
• 1/4 cup heavy cream
• 2 tbsp. Bourbon

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Make the Lavender & Honey Base: In a food processor, pulse the graham crackers until finely ground. Add melted butter, dried lavender, and honey. Pulse until combined. Press mixture into the bottom of the prepared pan.
3. Make the Bourbon & Caramel Filling: Beat cream cheese and sugar on medium speed until smooth. Mix in sour cream, caramel sauce, flour, and vanilla extract. Add eggs one at a time, mixing on low speed after each addition until just combined. Stir in Bourbon.
4. Pour the filling over the Lavender & Honey Base. Tap the pan lightly on the counter to release any air bubbles.
5. Bake for 50-55 minutes, or until the edges are set but the center still jiggles slightly.
6. Make the Bourbon & Butterscotch Topping: In a small saucepan over low heat, melt the butterscotch chips with heavy cream and Bourbon, stirring until smooth.
7. Let the cheesecake cool to room temperature, then spread the Bourbon & Butterscotch Topping over the top. Refrigerate for at least 4 hours, or overnight before serving.