Bring large saucepan of water to boil; pour into casserole dish. Place on bottom oven rack. (This acts as a makeshift water bath and turns the oven into a “steam room,” to help prevent the cheesecake from cracking as it bakes.)
Combine cracker crumbs, butter and brown sugar; press onto bottom of parchment-lined 13x9-inch baking dish.
Beat cream cheese in large bowl with mixer until creamy. Add granulated sugar; mix well. Add all remaining ingredients except eggs; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Bake 1 hour 5 min. or until center of cheesecake is almost set.
Turn oven off. Let cheesecake stand in oven, with door partially open, 1 hour. Remove cheesecake from oven; cool completely.
Refrigerate 2 hours. Use parchment handles to remove cheesecake from baking dish before cutting into squares to serve.
Enjoy a serving, one square, of this tart dessert on occasion.
Garnish with additional dried lavender flowers before serving.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.