The Zen Delight Cheesecake

Matcha & Sesame Base

• 1 cup crushed graham crackers
• 1/4 cup roasted sesame seeds
• 1/4 cup melted unsalted butter

Lavender Filling

• 2 containers (8oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 eggs
• 1 tablespoon dried lavender buds, finely ground
• 1 teaspoon vanilla extract

Espresso & Chocolate Topping

• 1 cup semi-sweet chocolate chips
• 1/4 cup espresso or strong coffee, cooled
• 1/4 cup heavy cream
• Optional: whipped cream and chocolate shavings for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the crushed graham crackers, roasted sesame seeds, and melted butter. Press the mixture evenly onto the bottom of the prepared pan to create the base. Set aside.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar and continue to beat until well combined.
4. Add the eggs, one at a time, beating well after each addition. Stir in the ground lavender buds and vanilla extract until evenly distributed.
5. Pour the lavender filling mixture over the prepared base in the springform pan.
6. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to ensure it sets properly.
8. In a microwave-safe bowl, combine the chocolate chips, cooled espresso, and heavy cream. Heat in the microwave in short intervals, stirring well each time, until the chocolate is completely melted and the mixture is smooth.
9. Pour the espresso and chocolate topping over the chilled cheesecake, spreading it evenly with a spatula.
10. Return the cheesecake to the refrigerator for another hour to set the topping.
11. Before serving, garnish with whipped cream and chocolate shavings if desired.