A Heavenly Fusion Cheesecake

Ingredients:

• For the Lavender & Honey base:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted unsalted butter
• 2 tablespoons honey
• 1 tablespoon dried lavender flowers
• For the Mango filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1 ripe mango, peeled and diced
• For the Macadamia Nut topping:
• 1/2 cup chopped macadamia nuts
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. For the Lavender & Honey base:
1. In a bowl, combine the graham cracker crumbs, melted butter, honey, and dried lavender flowers. Mix well.
2. Press the mixture into the bottom of the prepared pan, forming an even layer. Set aside.
3. For the Mango filling:
1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
2. Add the sugar, vanilla extract, and eggs. Beat until well combined.
3. Gently fold in the diced mango.
4. Pour the mango mixture over the Lavender & Honey base in the springform pan.
4. For the Macadamia Nut topping:
1. In a small bowl, combine the chopped macadamia nuts and honey. Mix well.
2. Sprinkle the macadamia nut mixture evenly over the mango filling.
5. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the center is set and the top is lightly golden.
6. Remove the cheesecake from the oven and let it cool to room temperature in the springform pan.
7. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
8. When ready to serve, remove the sides of the springform pan and slice the cheesecake into desired portions.
9. Enjoy this heavenly fusion cheesecake with family and friends!