Lavender Honey Butter Pecan Cheesecake with Marshmallow Topping

Ingredients:

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup honey
• 1 tablespoon dried lavender
• Filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup sugar
• 1/2 cup sour cream
• 1/3 cup heavy cream
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted
• Topping:
• 1 jar (7 oz) marshmallow fluff
• 1/3 cup heavy cream

Instructions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, mix together graham cracker crumbs, melted butter, honey, and dried lavender until combined. Press mixture into bottom of the prepared pan and bake for 10 minutes. Let cool completely.
3. In a separate large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and sour cream until smooth. Beat in heavy cream, eggs, and vanilla until well combined.
4. Stir in chopped pecans and pour mixture onto the crust.
5. Bake for 50-60 minutes or until the center is almost set. Turn off oven and leave cheesecake in the oven for an additional 30 minutes.
6. Remove cheesecake from oven and let cool completely. Chill in the refrigerator for at least 4 hours or overnight.
7. In a small bowl, whisk together marshmallow fluff and heavy cream until smooth. Spread mixture over the chilled cheesecake and serve.