Earl Grey No-Bake Cheesecake

In a medium bowl, add crushed Pizelle, sugar and unsalted butter. Mix together until fully coated.

Add cookie mixture to pan. Mold and level out the mix to evenly cover the bottom and sides of the pan. Chill crust in the fridge for 30 minutes.

In a large bowl, add heavy cream. With a hand mixer (or stand mixer), whip until stiff peaks form.

In a separate large bowl, add cream cheese and granulated sugar. Beat with a hand mixer until smooth.

In the same bowl, add sour cream, lemon juice, vanilla extract and Earl Grey tea. Beat until thoroughly combined.

In the bowl of cream cheese, periodically fold in whipped cream until fully integrated.

In a separate small bowl, beat together sour cream, granulated sugar and lemon juice. Set aside.

Remove chilled cheesecake crust from fridge. Pour cream cheese mixture into the pan. Use a spatula to level out the top. In the same pan, gently pour sour cream topping and level out with a spatula. Cover pan with plastic wrap and place cheesecake in the fridge to rest overnight.

Remove cheesecake from fridge and garnish with marigold petals or lemon zest. Serve cold.