Ingredients:
Total Time: 6 hours, 50 minutes Makes 16 servings 1 package (5.25 ounces) sugar cookies, finely crushed (about 1-1/2 cups) 1 tablespoon butter or margarine, melted 4 packages (8 ounces each) Philadelphia Cream Cheese, softened 1/2 cup sugar 3/4 cup honey, divided 2 teaspoon vanilla 1 tablespoon zest and 2 tablespoons juice from 1 lemon 4 eggs 1/4 cup whipping cream

Instructions:
Preheat oven to 300 degrees. Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 1 hour, 15 minutes to 1 hour, 20 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Cook remaining honey and cream in saucepan on medium heat 6-8 minutes or until thickened, stirring constantly. Cool 5 minutes; pour over cheesecake. Tip: Garnish with 1/2 cup fresh blackberries just before serving. All materials courtesy of JL Janik & Co. and all recipes courtesy of Philadelphia Cream Cheese. For more baking tips and recipes, visit www.creamcheese.com or www.face book.com/LoveMyPhilly