Aphrodite's Delight Cheesecake

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Lavender & Honey Base

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons lavender flowers
• ¼ cup honey

Champagne & Raspberry Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• ½ cup champagne
• 1 cup fresh raspberries

Rose Topping

• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon rose water
• 1 drop pink food coloring (optional)
• Fresh rose petals, for garnish

Instructions:

1. In a medium bowl, mix together graham cracker crumbs, melted butter, lavender flowers, and honey until well combined. Press mixture into the bottom of a 9-inch springform pan. Set aside.
2. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in champagne until just combined. Gently fold in the fresh raspberries.
3. Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
4. Bake the cheesecake in a preheated oven at 325°F (163°C) for 50-60 minutes or until the center is set and the top is lightly golden. Let it cool completely in the pan on a wire rack.
5. In a small bowl, mix together sour cream, sugar, rose water, and pink food coloring (optional). Spread the mixture over the cooled cheesecake.
6. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
7. Prior to serving, garnish with fresh rose petals for an elegant touch.