Honey Cheesecake

Serves 8

Ingredients:

• 2 cups graham cracker crumbs
• 6 tablespoons melted unsalted butter
• 2 tablespoons sugar
• 1 ½ pounds (three 8-oz packages) cream cheese, room temperature
• 3 tablespoons all purpose flour
• ¾ cup honey
• 1/4 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 eggs
• ¼ tsp salt
• Candy bees

Instructions:

1. Preheat the oven to 350 degrees. Butter a 10-inch springform pan and lay a round of parchment paper in the base of the pan. Wrap the exterior of the pan in a double layer of foil to prevent leaking.

2. Process approximately 12 full graham crackers in a food processor until they are finely ground. Add melted butter, granulated sugar, and salt. Pulse. Transfer the mixture to the springform pan and firmly pat into an even layer to form the cheesecake base. Bake approximately 15 minutes or until the crust is firm and golden brown.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add ¾ cup of honey and beat until combined. Turn mixer on low speed and add flour mixing until smooth. Add sour cream, vanilla, eggs and salt, beating until combined.

4. Pour cream cheese filling into the prepared pan. Place the foil wrapped springform pan in a roasting pan. Place the pan on the top oven rack. Create a water bath by carefully pouring boiling water around the pan.

5. Bake for 45 minutes. Then reduce the oven temperature to 325 degrees and continue baking for 20-25 minutes until the cake is set but still slightly wobbly in the center. Transfer the pan to a wire rack and let the cake cool completely. Transfer to the refrigerator and chill uncovered overnight.

6. Remove cake from refrigerator and gently cut around edges of pan to release cake. Place the cake on a cutting board and carefully cut out hexagon shapes using a cookie cutter. Arrange on a serving platter and drizzle with honey. Add a candy bee to each portion if desired. Serve with honey and fresh berries.