Double Barrel Honey Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup chopped walnuts (optional)
• 1/4 cup packed light brown sugar
• 3 tablespoons unsalted butter, melted

FOR THE CHEESECAKE FILLING:

• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup Double Barrel Honey
• 1/4 cup sour cream
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

FOR THE TOPPING:

• 1/4 cup Double Barrel Honey
• 1 tablespoon water

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
   Prepare the crust: In a medium bowl, combine graham cracker crumbs, walnuts (if using), and brown sugar. Stir in melted butter until well coated. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool completely.
   
   
2. Prepare the filling: In a large bowl, using an electric mixer on medium speed, cream together the softened cream cheese and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and Double Barrel Honey.
   
   
3. In a separate bowl, whisk together the sour cream, cornstarch, and salt. Gradually add this mixture to the cream cheese mixture, beating on low speed until just combined.
   
   
4. Pour the cheesecake filling over the cooled crust. Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble.
   
   
5. Turn off the oven and let the cheesecake cool completely in the oven with the door cracked open. This helps prevent cracking. Once cool, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
   
   
6. Prepare the topping: In a small saucepan, heat the Double Barrel Honey and water over low heat until the honey is melted and smooth.
   
   
7. To serve, remove the cheesecake from the springform pan and place it on a serving plate. Drizzle the warm Double Barrel Honey topping over the cheesecake. Slice and enjoy!

TIPS:

• For a smoother cheesecake filling, you can use a food processor to cream the cream cheese and sugar together.
• If you don't have walnuts, you can substitute them with another chopped nut, such as pecans or almonds.
• You can also use a store-bought graham cracker crust for this recipe.
• Leftover cheesecake can be stored in the refrigerator for up to 5 days.