Orange Honey Cheesecake
1 cup graham cracker crumbs
1/4 cup finely chopped walnuts
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
4 pkgs. (8 oz. each) cream cheese, softened
1/2 cup honey
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 tablespoon grated orange peel
Preheat oven to 325ºF if using a 9-inch springform pan (or to 300ºF if using a dark nonstick springform pan). Mix cracker crumbs, walnuts, 2 Tbsp. sugar, the butter and cinnamon; press firmly onto bottom of pan.
Beat cream cheese, 1/2 cup sugar, the honey, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange peel; pour over crust.
Bake 1 hour to 1 hour 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
**** After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.