Instructions

1.       Heat oven to 325°F.

2.       Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.

3.       Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.

4.       Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.

5.       Refrigerate 1 hour.

6.       Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.

7.       Spoon honey mixture over cheesecakes just before serving.

Picture & recipe provided by: http://www.kraftrecipes.com/recipes/honey-lavender-cheesecake-bites-211846.aspx