Lavender Honey Cheesecake

1. 1

   In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.

2. 2

   Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.

3. 3

   For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.

4. 4

   Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with lavender sugar and mint leaves if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.