Ingredients:
Crust
1-1/2 cups broken vanilla wafer cookies
1/2 cup silvered almonds, toasted
1/4 cup butter or margarine, melted

Filling
11 ounces cream cheese
1-1/2 cups milk, divided use
1/4 cups fresh lemon juice
2 tsp. freshly grated lemon peel
1 envelope unflavored gelatin
1/2 cup honey (We suggest orange blossom, sage or tupelo honey. For help locating varietals visit www.honeylocator.com)

Toppings
fresh fruits, such as raspberries, blueberries, strawberries
Honey
Whipped Cream

How to make this recipe:
Place cookies and nuts in blender or food processor container; process until coarse crumbs. Add melted butter; process until blended. Pour crumb mixture into 9-inch spring form pan; spread and press evenly onto bottom and up sides of pan to form crust. Freeze while preparing filling.

Using electric mixer, beat cream cheese until smooth. Slowly add 1 1/4 cups milk, mixing until smooth and well blended. Beat in lemon juice and peel; set aside. In small saucepan, sprinkle gelatin over remaining 1/4 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in honey; whisk to blend. Add to cheese mixture, mixing until well blended. Freeze 15 minutes then whisk partially set cheesecake mixture until smooth. Pour into prepared crust and refrigerate at least 2 hours.

Drizzle with honey and serve with fresh fruits and Honey Whipped Cream, if desired.

Topping: Honey Whipped Cream

Using electric mixer, beat 1 cup heavy whispping cream until soft peaks form. Gradually add 1/4 cup honey; beat until stiff peaks form.
Serves 12

Nutrition information: Nutrients Per Serving (1/12 of cheesecake only) Calories: 526 Fat Total: .26 g Protein: 9 g Cholesterol: 41 mg Carbohydrates: 67 g Sodium: 391 mg Dietary Fiber: <1 g

Recipe from: National Honey Board - Visit the National Honey Board!