Lavender Brownie Cheesecake

Name: Lavender Brownie Cheesecake
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Yield: 12 servings.
Ingredients: 4 ounces semisweet chocolate, chopped; 1/2 cup butter; 1 cup sugar; 2 large 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 large 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

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

Ingredients

4 ounces semisweet chocolate, chopped
1/2 cup butter
1 cup sugar
2 large 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 large 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 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.