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  Honey and Lemon Cheesecake

1 pkg. (5.25 oz) sugar cookies, finely crushed (about 1-1/2 cups)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
3/4 cup honey, divided
2 tsp. vanilla
1 Tbsp. zest and 2 Tbsp. juice from 1 lemon
4 eggs
1/4 cup whipping cream
1/2 cup blackberries

Heat 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. Bake1 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 to 8 minutes or until thickened, stirring constantly. Cool 5 minutes; pour over cheesecake. Garnish with 1/2 cup blackberries just before serving. Makes 16 servings.

 

 


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