Oreo-Lavender Cheesecake with Peach and Mango Topping

Ingredients:

• 20 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tablespoon dried lavender flowers
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup peach preserves
• 1/2 cup mango preserves

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with non-stick spray.
2. In a bowl, mix the crushed Oreo cookies and melted butter until combined. Press the mixture onto the bottom of the prepared pan.
3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Grind the lavender flowers in a spice grinder or mortar and pestle until finely ground. Add the lavender to the cream cheese mixture along with the vanilla extract and beat until combined.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cheesecake mixture into the prepared pan. Smooth the top with a spatula.
7. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
8. Let it cool to room temperature then chill in the refrigerator for at least 3 hours before serving.
9. In a saucepan, warm the peach and mango preserves over medium heat until melted.
10. Pour the warm peach and mango topping over the chilled cheesecake before serving.