Honey Cheesecake

Crust:
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted

Press into an ungreased 8" spring form pan and set aside.

Filling:
2 (8 oz. each) packages cream cheese
1/3 cup sage honey
2 tsp. pure almond extract
4 eggs
1-1/2 tsp. pure vanilla extract

Cream the cream cheese until smooth and lump-free. Add honey, almond extract, eggs, and vanilla extract. Blend until well mixed. Pour into crust. Place in cold oven and bake for 45 min. at 325 degrees F. *Filling may drip a little from spring-form pan, so place a tray or foil below to catch some initial drippings.

Topping:
2 cups sour cream
1-1/2 tsp. pure vanilla extract
1/3 cup sage honey
1/4 tsp. pure almond extract

Increase oven to 450 degrees F. Mix topping ingredients in a large bowl. Spread on baked cheesecake and place back in oven for 5 minutes. Topping will have a Jello-like texture. It will set up as it cools. Leave ring on pan until cooled.

Cool completely before slicing. Run knife along edge of pan, prior to removing spring form ring. Feel free to add your favorite topping (blueberries, strawberries) or eat plain. Fridge leftovers.