Spiced Honey Cheesecake

• 3/4 cup sour cream
• 1 tbsp sugar
• 1 tsp garam masala
• 1/2 lb crushed ginger snaps (about 3 cups)
• 1/3 cup desiccated (unsweetened, dried) coconut
• 1/2 cup (1 stick) butter, melted
• 1 1/2 lbs full-fat cream cheese, at room temperature
• 1/2 cup honey
• 3 large eggs
• 2 tbsp lemon juice
• None None Sliced fresh figs and honey, to serve

1. To make the topping, combine the sour cream, sugar and garam masala in a small bowl. Set aside.
2. To make the cheesecake, preheat the oven to 300u0b0F. Lightly grease and line base of a 9-inch spring-form pan.
3. In a large bowl, combine the crushed ginger snaps and coconut. Stir in butter until well combined. Press firmly over the base and up the sides of the pan. Chill for 30 mins.
4. Meanwhile, in a bowl, using an electric mixer, beat the cream cheese and honey together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice. Pour onto the cookie base and bake for 45-50 mins.
5. Remove the cheesecake from oven and gently spread the topping over the cheesecake. Bake for a further 10-15 mins, or until just set. Leave the cheesecake to cool for 1 hour in a turned-off oven with the door ajar. Chill in the fridge for 4 hrs or overnight.
6. Remove from fridge 30 mins before serving. Serve in wedges. Accompany with sliced figs drizzled with honey.

sour cream, sugar, garam masala, ginger snaps, coconut, butter, fullfat cream cheese, honey, eggs, lemon juice, honey

Taken from recipes-plus.com/api/v2.0/recipes/23424 (may not work)