Honey Passover Cheesecake Recipe

Tart shell: Preheat oven to 350°F. Process matzo meal in food processor until very fine. Cut softened butter into matzo until mixture resembles coarse meal. In a separate bowl, combine water and honey; mix well. Sprinkle over matzo mixture. Mix lightly to form dough; shape into ball. Press dough into bottom of 9-inch spring form pan with removable bottom. Bake for 12 minutes or until edges begin to brown.

Filling: Beat cream cheese with 1/2 cup sour cream at low speed until very smooth. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well. Pour into cooled crust. Bake at 350°F for 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425°F. Combine 1 1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425°F for 8 minutes or until the edges pull away from the pan. Cool at room temperature then refrigerate at least 2 hours. Remove sides of pan and, if desired, garnish with sliced kiwi fruit and strawberries.