Cheesecake Bliss: Almond Flour, Passion Fruit, and Lavender

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Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sour cream
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup passion fruit juice
• 1 tablespoon cornstarch
• 1 teaspoon lavender extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the almond flour, melted butter, and 1/4 cup granulated sugar. Mix well until the mixture resembles wet sand.
3. Press the almond flour mixture onto the bottom of a 9-inch springform pan to create the crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
5. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the sour cream, 1 cup granulated sugar, eggs, passion fruit juice, cornstarch, lavender extract, and salt to the cream cheese. Mix until well combined and smooth.
7. Pour the cream cheese mixture over the cooled crust in the springform pan.
8. Place the pan back in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven, leave the cheesecake inside, and let it cool gradually for 1 hour.
10. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
11. Before serving, garnish the chilled cheesecake with additional passion fruit juice and a sprinkle of lavender petals.