Instructions

1. Preheat oven to 400°F. Grease a 9-inch springform pan with oil. Tightly wrap pan with tin foil. Set aside.
2. In a large bowl, combine the graham cracker crumbs, finely ground almonds, and brown sugar, stirring to combined.
3. Stir in the melted butter. Mixture should resemble wet sand.
4. Using your fingers, break up mixture into prepared pan. To create an even crust, create an even layer of crust using about 2/3 of the mixture, then scatter the remaining mixture around the edges, creating a lip. Firmly pack crust into pan, pushing it up the sides just slightly.
5. Bake for 10 minutes, until the crust just starts to become fragrant. Remove, turn heat down to 325°F, and allow crust to cool slightly while you create your filling.
6. In a standing mixer fitted with a paddle attachment, cream the cream cheese over medium-low speed for 2 minutes. Do not use a higher speed, or you will incorporate too much air into the batter. Scrape the cream cheese from the sides of the bowl halfway through mixing.
7. Add in the sour cream, powdered sugar, honey, and vanilla, beating 1 minute longer.
8. Add in the eggs, one by one, beating until fully incorporated. Remove bowl from stand mixer and sift 3 tablespoons of flour into batter.
9. Sift the entire batter through a fine mesh strainer over the prepared crust in order to remove any remaining lumps. Bang pan on counter 5 times to remove any air bubbles.
10. Place cheesecake into a water bath, then place water bath into 325°F oven. Bake for 1 hour 10 minutes. The cheesecake will be just lightly golden, but should still look fairly pale. It will be jiggly, but will continue to cook as it cools.
11. Allow to cool for 1 hour before placing into fridge to cool completely, about 3 hours more.
12. To serve, top with 1 jar DeLallo Sour Cherry Spread!