Ginger Honey Cheesecake

1 cup graham cracker crumbs

1 tbl. sugar

1/4 cup butter or margarine, cut into 1/4-inch pieces

Grease the sides of an 8-inch springform pan.

In a medium bowl, combine cracker crumbs and sugar. Cut in the butter until crumbs are dampened. Distribute the crumbs loosely but evenly in the pan; push them slightly up the sides. Cover and chill.

Filling:

2 8-ounce packages cream cheese, softened

1/2 cup honey

1/2 cup sugar

2 eggs

1-1/4 cups sour cream

1 tbl. lemon juice

1-1/2 tsp. vanilla extract

2/3 cup golden raisins, finely chopped

1 tbl. candied ginger, finely chopped

Preheat oven to 350°. In a large mixing bowl, combine cream cheese, honey, and sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in remaining ingredients until blended. Scrape the mixture into prepared crust. Bake 1 hour and 15 minutes. Cool the cake complete on a wire rack. Cover; refrigerate for 12 hours before removing the sides of the pan and slicing.