Wildflower Honey Cheesecake with Blueberry Compote

Cheesecake:

2 pack Cream cheese (8 oz each)

1/2 cup wildflower honey, or other liquid honey

1 tbsp granulated sugar

1/2 tsp finely grated orange rind

1 egg

1 egg yolk

1/3 cup sour cream

Crust:

3/4 cup graham cracker

1/4 cup finely chopped pecans, toasted

1/4 cup butter

3tbsp dark brown sugar

Grease a spring form pan 6". To make the crust: in a small bowl stir together graham crackers, pecans, butter and brown sugar until moistened; press over bottom of pan. Cook in oven at 350 for 7-8 min. Remove and leave to cool

For the cheesecake, beat the cheese with the honey. Add the sugar and orange rind. Stir in the eggs one by one and lastly add sour cream. Pour mixture onto crust.

Bake in oven at 350 for 1 hour.

Leave to cool before serving.