White Chocolate Cheesecake with Lemon Honey Jelly

Name: White Chocolate Cheesecake with Lemon Honey Jelly
Prep time: 40 min
Total time: 40 min
Cuisine: European
Ingredients: 12 Digestive cookies (180 grams); 1/3 cup butter (80 grams); 5 gelatine sheets (or 2 1/2 teaspoons of gelatine powder); 5 ounces white chocolate, melted (150 grams); 5 tablespoons fresh lemon juice + zest of 2 lemons; 2 Earl Grey tea bags (or 2 teaspoons loose tea leaves, optional); 1 cup heavy cream (230 milliliters); 10 1/2 ounces cream cheese, room temperature* (300 grams); 5 ounces goat cream cheese, room temperature* (150 grams. Norwegian: Snøfrisk); 1/3 cup sour cream, room temperature* (80 grams); 1/3 cup granulated sugar (70 grams); 1 teaspoon pure vanilla extract; 5-6 gelatine sheets (or 2 1/2 - 3 teaspoons of gelatine powder); 1/2 cup lemon juice (125 milliliters); 1 1/2 cup water (300 milliliters); 1/4 cup lavender honey** (4 tablespoons); 1 teaspoon butterfly pea powder (or purple food color); 1-2 teaspoons dried lavender buds (optional)