Honey Peanut Cheesecake
1-1/4 cups gingersnap cookie crumbs
1/4 cup ground unsalted peanuts
2 tablespoons sugar
5 tablespoons butter or margarine, melted
4 packages (8 oz. each) cream cheese, at room temperature
5 large eggs, at room temperature
1 cup sugar
1/4 cup honey
Heat oven to 350 degree F. For the crust, combine cookie crumbs, peanuts and the 2 tablespoons sugar in medium bowl. Stir in butter until crumbs are evenly moistened. Press crumbs evenly over bottom of a 9-inch springform pan. Bake until edges just begin to brown, 10 minutes. Cool on wire rack. Cover outside of pan with heavy-duty foil. Reduce oven temperature to 325 degrees F.
For the filling, beat cream cheese in large bowl on medium speed of electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition and scraping side of bowl until
blended. Beat in the 1 cup sugar and honey, 2 minutes or until mixture is smooth. Scrape bottom and side of bowl; beat 30 seconds more (mixture should be completely smooth). Pour onto cooled crust. Place pan in large roasting pan and fill with enough hot water to come halfway up side of springform pan. Bake 1 hour and 30 minutes or until cheesecake is just set (it will firm as it cools). Remove pan from water bath. Cool on wire rack to room temperature. Remove side of springform pan. Cover and chill for 4 to 24 hours. Store in refrigerator.
Make-Ahead Tip: Prepare cheesecake. Cover and freeze up to 1 week. Let thaw in refrigerator overnight.