Lavender Bliss Cheesecake

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Ingredients:

• 1 1/2 cups Lavender & Honey Graham Cracker Crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon dried culinary lavender
• 1/4 cup honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 1/4 teaspoon almond extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon dried culinary lavender
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a large mixing bowl, combine the lavender & honey graham cracker crumbs, melted butter, dried culinary lavender, and honey. Press the mixture into the bottom of the greased pan to form the crust.
3. In another bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth and creamy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, combine the almond flour and almond extract. Add this mixture to the cream cheese mixture and mix until well combined.
6. Stir in the sour cream and heavy cream until smooth.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. Bake in the preheated oven for about 50-60 minutes, or until the center is set and the edges are slightly golden.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
11. In a small saucepan, heat the dried culinary lavender and honey over low heat until the mixture is warm and fragrant.
12. Remove the lavender from the mixture and let it cool slightly.
13. Drizzle the lavender-infused honey over the chilled cheesecake before serving.
14. Slice and enjoy!