1/2 c graham cracker crumbs
3 8 oz pkg cream chese — softened
3/4 c honey
1 tbsp cornstarch mixed with 1 tbsp sugar
2 lg eggs
1 1/2 tsp vanilla
melted apricot jam, blueberries, strawberr — garnish
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.
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.