Lavender & Honey Cheesecake with Avocado & Lime Filling and Sundried Tomato Pesto Topping

Ingredients

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup lavender & honey granola
• 2 tbsp honey
• 1 avocado, peeled and pitted
• 1/4 cup lime juice
• 1/4 cup agave nectar
• 1/2 cup sundried tomato pesto
• 1/4 cup chopped parsley for garnish

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse lavender & honey granola until fine crumbs form.
3. Add honey and pulse until mixture is combined.
4. Press mixture into the bottom of a 9-inch springform pan.
5. Bake crust until golden brown, about 10 minutes. Let cool.
6. In a large mixing bowl, beat cream cheese until smooth.
7. Add avocado, lime juice, and agave nectar and continue to beat until creamy and smooth.
8. Pour mixture over the cooled crust and smooth out the top with a spatula.
9. Smear the sundried tomato pesto on top of the filling and swirl with a knife to create a marbled effect.
10. Bake for 25-30 minutes or until the edges start to brown.
11. Remove from the oven and let cool completely.
12. Refrigerate for at least 2 hours before serving.
13. Garnish with chopped parsley and serve.