Preheat the oven to 350° F. Line a large baking sheet with a silpat (or parchment). Spray eight 4-inch ring molds with vegetable spray (or butter them). Set on the baking sheet.

In a food processor, pulse the gingersnaps with the sugar to fine crumbs. Add the butter and process until the crumbs are evenly moistened.

Press the crumbs into the rings in an even layer.

Bake in the center of the oven for 12 minutes, until fragrant. Remove from the oven.

Reduce the oven temperature to 300° F.

While the crust is baking, beat with an electric mixer (handheld works) cream cheese and goat cheese until smooth.

Beat in sugar at medium speed until creamy (2 minutes).

Beat in the eggs and yolks, one at a time, until smooth, then beat in cornstarch.

Mince rosemary.Beat in.

Pour the filling into the molds or ramekins and bake for 25 minutes, until just set. Let cool, then refrigerate until chilled (1 hour).

To serve, unmold the cheesecakes onto dessert plates and drizzle with honey and edible lavender. Don’t forget your dessert wine or sherry.