Honey Lavender Cheesecake

For the crust:
1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. Mix together the graham cracker crumbs and melted butter until they’re nicely combined.
3. Press the mixture firmly into the bottom and about halfway up the sides of the pan.
4. Bake for 12-15 minutes until the crust is set, then let it cool.
For the filling:
1. Lower the oven temperature to 325°F.
2. In a stand mixer, beat the cream cheese until it’s fluffy.
3. Add the sugar and beat for about 3 minutes until it’s well mixed.
4. Mix in the vanilla extract, lavender extract, honey, and salt.
5. Add the eggs one at a time, making sure to mix well after each addition.
6. Add a few drops of violet food coloring until you get the color you want.
7. Mix in the sour cream and heavy cream until everything is combined.
8. Wrap the outside of the springform pan with aluminum foil to prevent any water from getting in.
9. Pour the filling into the crust and smooth out the top with a spatula.
For baking:
1. Place the springform pan into a larger, high-sided roasting pan.
2. Create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake for about 1.5 hours until the cheesecake is set but slightly jiggly in the center.
4. Turn off the oven, crack the door open, and let the cheesecake sit for about an hour to cool slowly.
For the topping:
1. Mix together the sour cream, honey, powdered sugar, and vanilla extract until it’s well combined.
2. Spread this mixture over the cooled cheesecake.
3. Chill the cheesecake in the fridge for a few hours or overnight before serving.