Orange Honey Cheesecake

• 1-1/4 cups Honey Maid Graham Crumbs
• 2 Tbsp. sugar
• 2 Tbsp. butter, melted
• 4 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup honey
• 2 Tbsp. flour
• grated peel and juice from 1 medium orange King Sooper's 1 lb For $0.99 thru 02/09
• 4 eggs
• 2 Tbsp. honey

1. Preheat oven to 325F if using a 9-inch silver springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix graham crumbs, 2 Tbsp.
3. sugar and the butter; press firmly onto bottom pan.
4. Beat cream cheese, 1/2 cup sugar, the honey and flour in large bowl with electric mixer on medium speed until well blended.
5. Add orange peel and juice; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over crust.
7. Bake 1 hour or until centre is almost set.
8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9. Refrigerate 4 hours or overnight.
10. Drizzle with 2 Tbsp.
11. honey just before serving.
12. Store leftover cheesecake in refrigerator.

honey, sugar, butter, cream cheese, sugar, honey, flour, eggs, honey

Taken from www.kraftrecipes.com/recipes/orange-honey-cheesecake-88048.aspx (may not work)