This recipe is for a 19cm round cake mold with a detachable bottom.
For the lavender cookie crust:
180grs of Bastogne cookies, you can also use graham crackers
3 tablespoons of butter
1 teaspoon of vanilla extract
1 tablespoon of dried lavender
For the cheesecake:
400grs of cream cheese, at room temperature
100gr of sour cream
¾ cups of sugar
Pinch of salt
1 vanilla bean or 1 tablespoon of vanilla essence
2 tablespoons of orange zest
1 tablespoon of cacao powder, sifted
Preheat your oven to 160C/325F. Line the bottom and sides of your cake mold with parchment paper.
Start by making the crust. Melt the butter in a pan over medium heat with the dried lavender.
Place the cookies and vanilla essence in the food processor, and pulse until you get crumbs. Then slowly add the lavender butter. Once everything is mixed through, put the crumbs into the bottom of your cake mold. Press with your fingers or the back of a spoon so that there is a nice even layer on the bottom of the mold. Set it aside.
Using an electric mixer, whisk the sugar with the orange zest to release the oils. Then add the cream cheese, vanilla and sour cream. Whisk until everything is well combined.
Then add the eggs and salt. Whisk until everything is mixed through. Reserve about 1/3 of a cup of the cheesecake batter to make the swirls later.
Pour the rest of the cheesecake batter into your prepared cake mold.
Whisk one tablespoon of cacao powder into the reserved cheesecake mixture. Using a spoon, drizzle the chocolate batter over the cheesecake. Using a toothpick or the tip of a knife, start making swirls.
Bake the cheesecake for 30 minutes. The center should still wiggle a bit.
Allow it to come to room temperature. Then place it in the fridge for at least 4 hours, better if it is overnight.