Lavender Brownie Cheesecake

• 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
• 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
• 1/2 cup sour cream
• 2 teaspoons sugar
• 1 teaspoon lavender buds, optional

1. 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
2. . Bake at 325u0b0 for 25-30 minutes or until set. Cool on a wire rack for 10 minutes.
3. 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.
4. 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.
5. 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.

semisweet chocolate, butter, sugar, eggs, vanilla, flour, salt, cream cheese, sugar, eggs, sour cream, vanilla, dried lavender flowers, sour cream, sugar, lavender buds

Taken from www.tasteofhome.com/recipes/lavender-brownie-cheesecake/ (may not work)