📖 Instructions

1. First things first: Preheat your oven to 325°F (160°C). This gentle heat is key for a creamy cheesecake that won't crack.
2. Next, make the graham cracker crust. In a food processor, combine 1 1/2 cups of graham cracker crumbs, 5 tablespoons of melted unsalted butter, and 1/4 cup of granulated sugar. Pulse until evenly combined. If you don't have a food processor, a zip-top bag and a rolling pin work great!
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure it's compact and even. Bake for 8 minutes, then let it cool completely. This pre-baking helps the crust hold its shape and prevents it from getting soggy.
4. Now, for the cheesecake filling. In a large bowl, beat 32 ounces (four 8-ounce packages) of cream cheese (make sure it's softened!), 1 1/2 cups of granulated sugar, and 1/4 cup of honey until smooth and creamy. There should be no lumps. This step is crucial; lumpy cream cheese can ruin the texture of your cheesecake. A stand mixer makes this easier, but a hand mixer works just fine.
5. Beat in 4 large eggs, one at a time, mixing well after each addition. Be careful not to overmix; overmixing can incorporate too much air and cause the cheesecake to puff up and then collapse.
6. Stir in 1 cup of sour cream and 1 teaspoon of vanilla extract. Mix until just combined. Resist the urge to keep mixing! Now, gently fold in half of your prepared honeycomb pieces. This will give the cheesecake an amazing texture throughout.
7. Pour the filling over the cooled crust. Gently tap the springform pan on the counter to release any air bubbles. This helps create a smooth, even surface.
8. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Don't worry if it seems a little wobbly; it will firm up as it cools. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This slow cooling process helps prevent cracking.
9. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period is essential for the cheesecake to fully set and develop its flavors.
10. While the cheesecake is chilling, prepare your honey drizzle by gently warming 1/2 cup of honey in a small saucepan over low heat. Drizzle over the cheesecake just before serving. If you heat the honey too much it will burn and give a horrible taste.
11. Just before serving, sprinkle the remaining honeycomb pieces over the top of the cheesecake. This adds a final touch of sweetness and crunch.
12. Carefully remove the sides of the springform pan. Use a thin, sharp knife to loosen the cheesecake from the sides of the pan before releasing the latch. Slice and serve! Enjoy every heavenly bite of your Honeycomb Cheesecake!