Honey And Spice Bars

• 9 oz ginger cookies, broken into pieces
• 1/2 cup butter, melted
• 18 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/3 cup honey
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 cup heavy cream
• 2 None large eggs, separated
• 2 tsp cinnamon sugar

1. Grease an 8x12 inch rimmed baking pan and line base and long sides with baking paper, extending paper 2 inches over sides.
2. Process cookies in a food processor to fine crumbs. Add butter and process until combined. Press into base of pan and refrigerate for 30 mins.
3. Preheat oven to 325u0b0F.
4. Beat cream cheese, sugar, honey, vanilla and spice mix until smooth. Beat in cream and egg yolks. Whip egg whites to soft peaks then fold in. Transfer to prepared pan and bake for 30 mins, or until just set.
5. Turn off oven. Let cheesecake cool in oven with door ajar. Refrigerate for 3 hours, or overnight. Sprinkle with cinnamon sugar before cutting into bars.

ginger cookies, butter, cream cheese, granulated sugar, honey, vanilla, pumpkin pie spice, heavy cream, eggs, cinnamon sugar

Taken from recipes-plus.com/api/v2.0/recipes/37088 (may not work)