Ingredients
4 tablespoons dried lavender flowers, divided1/4 cup boiling water1-1/2 cups crushed shortbread cookies (about 21 cookies)3 tablespoons butter, melted2 packages (8 ounces each) cream cheese, softened3/4 cup honey1-1/4 cups heavy whipping creamLavender sugar and fresh mint leaves, optional
Preparation
In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.
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.
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.
Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.
