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Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened-1 cup granulated sugar
1/2 cup sour cream
1/4 cup heavy cream
1 teaspoon vanilla extract
3 large eggs
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 cup honey
Directions
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Chill for 10 minutes.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add sour cream, heavy cream, and vanilla extract, mixing until combined.
4. Add eggs one at a time, beating well after each addition.
5. Pour half of the cheesecake batter onto the crust.
6. In a small bowl, mix brown sugar and cinnamon. Sprinkle half over the batter. Drizzle with honey.
7. Pour the remaining batter over the top, smoothing it out. Sprinkle the remaining brown sugar mixture and drizzle more honey on top.
8. Bake for 50-55 minutes, or until the center is set but slightly wobbly.
9. Turn off the oven and let the cheesecake cool inside for 1 hour.
10. Chill in the refrigerator for at least 4 hours, or overnight.
Prep Time: 20 minutes | Bake Time: 55 minutes | Total Time: 5 hours (including chilling)
Servings: 12 slices | Kcal: 420 kcal per slice
