Sardines & Chocolat

Ingredients:

• CRUST

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter

  FILLING

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 tablespoons  L’Abeille Occitane Lavender Honey 8.8 oz
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream

  TOPPING

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon L’Abeille Occitane Lavender Honey 8.8 oz
  • 1/2 teaspoon vanilla extract

Directions:

1. For the crust

   • Preheat the oven to 350 degrees.
   • Prepare a 9″ springform pan with cooking spray.
   • In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
   • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
   • Bake 12 – 15 minutes until the crumbs are set.
   • Let cool on a wire rack.

   For the filling

   • Preheat oven to 325 degrees.
   • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
   • Add sugar and beat on high for an additional 3 minutes.
   • Add vanilla extract,  honey and salt and mix until just combined.
   • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
   • Add a few drops of violet food coloring and mix until desired color.
   • Add sour cream and mix until combined.
   • Add heavy cream and mix until combined.
   • Wrap the outside of your springform pan in aluminum foil.
   • Pour cream cheese filling into springform pan. Smooth the top with a spatula.
   • Place the pan inside a high-sided roasting pan.
   • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
   • Bake for 1 1/2 hours.
   • After an hour and a half, turn the oven off and crack the door open 1 inch.
   • Leave the cheesecake like this for 1 hour.
   • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
   • Place in the refrigerator for 4 hours.

   For the topping

   • In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
   • Spread mixture over the top of the cooled cheesecake.