Cheesecake de Provence

For the crust

• 80 g (5½ tbsp) butter
• 1 pinch dried culinary lavender flowe

1. To make the crust, melt the butter on the stove in a medium pan. Once the butter is melted, turn off the heat and add all the rest of the crust ingredients one at a time, stirring between each addition. Transfer the mixture to a 23cm (9in) Springform tin lined with baking parchment or greased with butter or spray. Pat into an even layer and leave to cool.
2. For t