Cinnamon Cheesecake With Honey Syrup

• 8.75 oz graham crackers, finely crushed
• 7 tbsp butter, melted
• None None Honey Syrup
• 1/2 cup honey
• 4 strips lemon zest
• 3 None cinnamon sticks
• 2 tsp powdered gelatin
• 1 lb cream cheese, chopped, at room temperature
• 1 1/4 cups heavy cream
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• None None whipped cream, to serve

1. Combine graham cracker crumbs and butter. Press firmly into base and sides of an 8 inch springform pan. Chill for 20 mins.
2. Meanwhile, to make the honey syrup, bring honey, lemon zest, cinnamon sticks and 2 tbsp water to a boil. Reduce heat and simmer for 4-5 mins, until thickened slightly. Let cool. Discard lemon zest. Reserve cinnamon sticks.
3. Bloom gelatin in 2 tbsp ice water for 5 mins. Beat cream cheese until smooth. Add heavy cream, brown sugar, vanilla and ground cinnamon. Whisk 1/4 of the mixture into gelatin and gently heat until gelatin melts. Combine with remaining cream cheese mixture and 1/2 the honey syrup. Transfer to prepared pan. Chill for 3 hours, or overnight, until firm.
4. Serve in wedges, drizzled with remaining honey syrup. Decorate with reserved cinnamon sticks and whipped cream.

graham crackers, butter, honey syrup, honey, lemon zest, cinnamon sticks, powdered gelatin, cream cheese, heavy cream, brown sugar, vanilla, ground cinnamon, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/25780 (may not work)