Serve with Coeur d'Alene Cellars No. 6 White. To keep the cheesecake from cracking, run a knife between the crust and pan a few minutes after removing it from the oven.
2 tablespoons melted butter
1/4 cup finely ground walnuts
1/4 cup vanilla wafer crumbs
1 1/2 pounds cream cheese, at room temperature
3/4 cup, plus 2 tablespoons, honey, divided
3 eggs, at room temperature
1/4 cup heavy cream
2 tespoons vanilla extract
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
Brush inside of 8 or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl and spread evenly in the pan, coating bottom and most of sides.
Beat cream cheese and 3/4 cup honey with a mixer at medium speed until smooth, scraping down bowl's sides occasionally, about 3 minutes.
Beat in eggs one at a time, then beat in cream and vanilla. Beat in flour, cinnamon and salt. pour into crust.
Bake at 325 degrees for about 1 hour and 10 minutes or untiL
llightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired. Serves 10 to 12.