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 Crust:
1½ cups broken vanilla wafer cookies
½ cup slivered almonds, toasted
¼ cup butter or margarine, melted
Filling:
11 ounces cream cheese
1½ cups milk, divided
¼ cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 envelope unflavored gelatin
½ cup Burleson's honey
Place cookies, and nuts in blender or food processor; process until it becomes coarse crumbs. Add butter; process until blended. Pour crumb mixture into 9 inch spring-form pan; spread and press evenly onto bottom and up sides of pan to form crust. Freeze while preparing filling.
Using electric mixer, beat cream cheese until smooth. Slowly add 1¼ cups milk, mixing until smooth and well blended. Mix in lemon juice and peel; set aside.
In small sauce pan, sprinkle gelatin over remaining ¼ cup milk; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in Burleson's honey; whisk to blend. Add to cheese mixture, mixing until well-blended. Freeze 15 minutes; then whisk partially set cheesecake mixture until smooth. Pour into prepared crust and refrigerate at least 2 hours.
Drizzle with Burleson's honey and serve with fresh fruits and Burleson's honey.
Whipped Cream:
Using electric mixer, beat 1 cup heavy whipping cream until soft peaks form.
Gradually add ¼ cup of Burleson's honey; beat until stiff peaks form.
Makes 12 servings.
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