1 cup crushed pecans
1/2 cup crushed graham crackers
2 Tablespoons sugar
1 Tablespoon butter, melted
Ingredients for Filling:
32 oz. full-fat cream cheese, softened (four 8 oz. packages)
1 1/2 cups sugar
4 eggs
1 cup sour cream
1/2 Tablespoon vanilla extract
3 drops Lavender essential oil
Ingredients for Sauce:
1 lb. blueberries, fresh or frozen
1 cup sugar
1 Tablespoon cornstarch
2 teaspoons lemon juice
1 drop Lavender essential oil
Pinch of salt
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease the sides and bottom of a 9 inch springform pan.
In a medium bowl, mix pecans, graham crackers, sugar, and butter. Press the mixture evenly into the bottom of the prepared pan and set aside.
In a large bowl, use a hand mixer to beat the cream cheese until there are no lumps. Slowly add the sugar as you continue to beat the cream cheese. Scrape the sides of the bowl and continue to beat until combined.
Add eggs, one at a time, beating on low just long enough to incorporate. Don't over mix. Add the sour cream, vanilla, and Lavender essential oil and mix just until you have a smooth consistency.
Pour filling over prepared crust and stick your pan into your preheated oven. Turn the oven down to 250 degrees Fahrenheit and bake for 1 1/2 hours. The center should still wobble a little. Once done baking, turn the oven off and let sit for at least an hour. After about an hour or so, open the oven door and let sit for a few more hours. Once cooled to room temperature, refrigerate for several hours.
Prepare sauce:
In a small sauce pan, bring blueberries, sugar, and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat and stir in lemon juice, Lavender essential oil, and salt.
Allow to cool and refrigerate until ready to top your cheesecake.
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