2 ½cups213 g finely ground graham crackers (about 30 squares)
2tablespoonssugar
½cup115 g plus 2 tablespoons unsalted butter, melted
Filling
28-ounce blocks of cream cheese, softened
3large eggs
1cup200 g granulated sugar
1 ½cups345 g sour cream
½cup175 g, plus 2 tablespoons honey
Ganache
10ozbittersweet chocolate
½cup120 mL heavy cream
Instructions
Honeycomb
Place parchment paper or silicone baking mat on a rimmed baking sheet. Set aside.
In a saucepan, add the sugar, water, honey and corn syrup (respectively) and heat on medium high until boiling, stirring occasionally. Boil until the mixture is 300 degrees Fahrenheit, or it is a golden amber. Quickly add the baking soda and gently, but working swiftly, stir to combine. Pour on the lined baking sheet and allow to cool completely. Break into pieces.
Crust
Mix together the graham cracker crumbs and sugar. Add the butter and mix well. Grease an 8 inch springform pan and pour in the graham cracker mixture. Press the crumbs into the base and sides. Chill for about 10 minutes.
Cheesecake Filling
Preheat the oven to 350 degrees F.
Beat the cream cheese until smooth. Add in the eggs and mix well to combine. Add in the rest of the ingredients, one at a time, mixing well to combine each without over mixing. Fold in broken pieces of honeycomb into the batter if you would like - I preferred the cheesecake without the folded honeycomb. Pour the mixture into the chilled crust and place on the middle rack of the oven. Reduce the temperature to 325 degrees and bake for 45 - 50 minutes. The center will still be very jiggly. Allow the cheesecake to rest on the counter for 30 minutes, then place in the refrigerator to chill for about 4 - 5 hours.
Ganache
In a saucepan, gently melt the chocolate and heavy cream together on low heat, stirring to combine.
Assemble
Pour the ganache over the cheesecake and gently spread it out to the edges. Take broken pieces of the honeycomb and place on the center of the cheesecake.