1/2 c Graham cracker crumbs
3 pk (8 oz) cream chese; softened
3/4 c Honey
1 tb Cornstarch mixed with 1 tbsp
2 lg Eggs
1 1/2 ts Vanilla
Melted apricot jam;
Heat oven to 350?. Spray bottom and sides of a 8×3-inch springform pan with
nonstick cooking spray. Sprinkle bottom evenly with cracker crumbs.
Beat cream cheese in a large (mixer) bowl on medium speed until smooth.
Beat in honey just until blended, scraping down sides of bowl once or twice
with a rubber spatula. With mixer on low speed, sprinkle on cornstarch
mixture, then add eggs and vanilla, beating until blended and scraping down
sides of bowl as needed. Slowly pour into center of prepared pan, taking
care not to disturb crumbs.
Bake 45-50 minutes until edges of cake are bery lightly browned but center
still jiggles. Cool in pan on a wire rack (cake will set completely as it
cools). Cover loosely and refrigerate at least 6 hours or up to 3 days.
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Up to 1 hour before serving, run a knife around edge of cake and remove pan
sides. To garnish: brush top of cake with melted jam. Arrange strawberries
on cake and brush with jam. Pile blueberries in middle.