Orange Blossom Cheesecake

1 pound cream cheese (at room temperature)

1/2 cup orange blossom honey

1/4 cup orange juice

1 teaspoon vanilla extract

3 large eggs

1 1/2 teaspoons lemon rind, grated

2 tablespoons orange rind, grated

9-inch springform pan with pre-baked graham cracker crust in bottom

Beat cream cheese until smooth. Add, beating in, the honey, orange juice,  flour and vanilla extract. Then beat in the eggs, one at a time, until well blended. Whisk or fold in the lemon rind and orange rind. Pour into prepared 9-inch springform pan. Bake at 225 degrees F for 15 minutes, then reduce the heat to 200 degrees F and bake for 1 1/2 hours. Meanwhile, prepare Topping.

Topping: Mix 1-1/2 cups sour cream, 1 tablespoon grated orange rind and 3 tablespoons honey. Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temperature to 400 degrees F and bake 5 more minutes ONLY.