Honey & 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) PHILADELPHIA 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. Heat oven to 300 degrees F.
2. Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 1 hour 15 min.
8. to 1 hour 20 min.
9. or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.
12. Cook remaining honey and cream in saucepan on medium heat 6 to 8 min.
13. or until thickened, stirring constantly.
14. Cool 5 min.
15. ; pour over cheesecake.

sugar cookies, butter, philadelphia cream cheese, sugar, honey, vanilla, lemon, eggs, whipping cream

Taken from www.kraftrecipes.com/recipes/honey-lemon-cheesecake-155918.aspx (may not work)