Recipe - Honey Cheesecake

One half cup Graham cracker crumbs
3 pack (8 oz) cream chese; softened
Three fourths cup Honey
1 tablespoon Cornstarch mixed with 1 tbsp
sugar
2 lg Eggs
1 One half teaspoon Vanilla
Melted apricot jam;
blueberries, strawberr,
garnish

Heat oven to 350°. Spray bottom and sides of a 8x3inch springform pan with
nonstick cooking spray. Sprinkle bottom evenly with cracker crumbs.

Beat cream cheese in a large (mixer) bowl on medium speed until smooth.
Beat in honey just until blended, scraping down sides of bowl once or twice
with a rubber spatula. With mixer on low speed, sprinkle on cornstarch
mixture, then add eggs and vanilla, beating until blended and scraping down
sides of bowl as needed. Slowly pour into center of prepared pan, taking
care not to disturb crumbs.

Bake 4550 minutes until edges of cake are bery lightly browned but center
still jiggles. Cool in pan on a wire rack (cake will set completely as it
cools). Cover loosely and refrigerate at least 6 hours or up to 3 days.

Up to 1 hour before serving, run a knife around edge of cake and remove pan
sides. To garnish: brush top of cake with melted jam. Arrange strawberries
on cake and brush with jam. Pile blueberries in middle.

Recipe by: Woman's Day 8/5/97 Posted to MCRecipe Digest V1 #688 by The
Taillons taillon@access.mountain.net on Jul 24, 1997