For the crust:

1. Preheat oven to 350 degrees F. and grease an 8-inch springform pan. Set aside.
2. In a small bowl sift together flour, baking powder and salt. Set aside.
3. In the bowl of your mix master with whisk attachment, beat egg yolks, 2 tablespoons sugar and extracts until thick. Fold in the dry ingredients and melted butter. Set aside.
4. Whisk egg whites in a separate bowl and beat with cream of tartar until frothy. Add in the remaining sugar until stiff peaks form. Fold the beaten egg whites into the egg yolk batter until a light batter comes together. Pour the batter into the prepared baking pan and bake for 10-12 minutes until crust has set. Do not let it overbake. Remove from the oven and let cool while preparing the filling.

For the Cheesecake:

1. In the bowl of your mix master with a paddle attachment, beat one package of cream cheese with cornstarch, vanilla and 1/3 cup of sugar. Once smooth, add the rest of the cream cheese, one package at a time, beating between each addition. Add the eggs, one at a time until the batter is thick and smooth. On low speed, gradually add the cream.
2. Pour the batter over the cooled crust. Transfer the pan into the Easy Bath Cheesecake Wrap and place in a deep baking dish. Add water halfway up the sides of the wrap and place in the oven. Bake the cheesecake for about 40 minutes or until slightly golden and the center barely jiggles. Remove the cake from the water bath onto a wire rack and let cool until room temp. Once the cake has cooled, gently press clingfilm to the top of the cake and transfer to the refrigerator and chill until the cake has completely set.

For the Lavender Blueberry Sauce:

1. In a small saucepan, bring all ingredients for the topping to a boil until the berries have opened and thickened into a sauce. Let cool before transferring to a jar and refrigerate. Before serving the cheesecake, top with the blueberry lavender sauce. Serve and enjoy!