Directions

• Heat oven to 325 F.
• To prepare crust, in a medium bowl, mix honey graham crumbs, 1/4 cup Sue Bee® honey and melted butter together until crumb mixture is combined well and crumbs are moistened.
• Place moistened crumb mixture into a 9-inch nonstick springform pan with removable bottom and press crumb mixture evenly into bottom of pan; set aside.
• For the cheesecake filling, in a large bowl, beat cream cheese, granulated sugar, flour, 1/4 cup Sue Bee® honey, grated orange peel, vanilla extract and orange extract together with an electric mixer, over medium speed, for 1-2 minutes, or until well-blended and smooth.
• Add eggs to cheesecake filling mixture one at a time, beating well after each egg addition until cheesecake filling mixture is smooth and creamy.
• Pour cheesecake filling mixture evenly over pressed crumb crust in prepared pan.
• Bake for 50 minutes, or until cheesecake center is almost set or slightly jiggles in the center.
• Carefully sprinkle brown sugar evenly over top cheesecake and loosely cover top of pan with a large sheet of aluminum foil and bake an additional 5-10 minutes, or until brown sugar slightly melts.
• Remove from oven and let cheesecake set for 30 minutes at room temperature.
• Carefully run a sharp thin knife around the edges of cheesecake and pan and loosen to remove rim from sides of cheesecake.
• Place cheesecake in refrigerator to chill for at least 2 hours, or until cheesecake has chilled completely.
• Using a spoon, drizzle the remaining 1/4 cup Sue Bee® honey over the top of cheesecake evenly.
• Using a sharp water-moistened knife cut the cheesecake into 12 wedges.
• Keep any leftover cheesecake stored in refrigerator.