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Lavender Brownie Cheesecake

This cheesecake is one of the most decorative I have ever made. It is so pretty with lavender flowerettes on top. If you serve this to guests, they will sure be impressed.—Peggy Armstrong, Buhl, Idaho

12 ServingsPrep: 45 min. Bake: 1 hour + chilling

Ingredients

4 ounces semisweet chocolate, chopped
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
1/2 cup sour cream
1 teaspoon vanilla extract
1 to 2 teaspoons dried lavender flowers, ground
TOPPING:
1/2 cup sour cream
2 teaspoons sugar
1 teaspoon lavender buds, optional

Directions

In a microwave, melt chocolate and butter; stir until smooth. Cool
slightly. In a large bowl, combine sugar, eggs, vanilla and cooled
chocolate mixture. Combine flour and salt; stir into chocolate
mixture. Spread into a greased 9-in. springform pan. Place on a
baking sheet. Bake at 325° for 25-30 minutes or until set. Cool

2 of 2

Lavender Brownie Cheesecake (continued)

Directions (continued)

on a wire rack for 10 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs;
beat on low speed just until combined. Beat in sour cream, vanilla
and lavender just until blended. Pour over brownie crust.
Place pan on a double thickness of heavy-duty foil (about 18 in.
square). Securely wrap foil around pan. Place in a larger baking
pan; add 1 in. of hot water to larger pan. Bake for 60-70 minutes or
until center is just set. Remove springform pan from water bath.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer.
Chill for 3-4 hours or overnight. Remove sides of pan. Combine sour
cream and sugar; spread evenly over top of cheesecake. Garnish with
lavender if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 20 g fat (12 g saturated fat), 143 mg cholesterol, 268 mg sodium, 39 g carbohydrate, trace fiber, 6 g protein.