Cheesecake Delight

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Pistachio Crumble Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup roasted pistachios, finely chopped
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Passion Fruit Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup passion fruit juice
• 1 teaspoon vanilla extract

Lavender Topping

• 1 cup sour cream
• 1/4 cup powdered sugar
• 1 tablespoon dried lavender flowers

Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, chopped pistachios, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan. Set aside.
3. In a large mixing bowl, beat the softened cream cheese, sugar, and flour until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the passion fruit juice and vanilla extract until well combined.
4. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and let cool in the pan for 10 minutes.
6. In the meantime, prepare the lavender topping by combining the sour cream, powdered sugar, and dried lavender flowers in a small bowl.
7. Spread the lavender topping over the cooled cheesecake. Return to the oven for an additional 10 minutes.
8. Remove from the oven and let cool completely. Refrigerate for at least 4 hours, preferably overnight, before serving.