Crust:
2 1/3 cups (about 10 ounces) shortbread cookies, crushed
2/3 cup oatmeal
2 tablespoons honey
1/2 cup butter, melted

Cheesecake:
2 (8-ounce) packages  cream cheese, softened
1/2 cup honey
2 tablespoons Irish whiskey
1/4 cup powdered French Vanilla coffee drink mix
2 tablespoons flour
4 eggs

Topping:

1 cup heavy whipping cream
2 tablespoons honey
1 tablespoon Irish whiskey, optional
1 tablespoon powdered French Vanilla coffee drink mix

Preheat oven to 350°F. Combine crust ingredients in a large bowl, mix well and pat into bottom of a 9-inch spring form pan.

In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Add honey, whiskey, coffee powder, and flour; mix well. Add eggs, one at a time and beat just until blended. Pour mixture into crust.

Place cheesecake on a cookie sheet, and bake 40 to 45 minutes until cheesecake is puffed and center is set. Turn oven off, and allow cheesecake to cool for 15 minutes with door ajar. Remove cheesecake to a cooling rack and cool 15 minutes. Run a thin knife around sides and remove the pan.

Allow cheesecake to cool 30 minutes more; then place in refrigerator to chill. Meanwhile, make topping by whipping cream until thickened. Add honey, whiskey, and powdered coffee, and whip until peaks form. Pipe or spread on chilled cheesecake and serve.

Servings » 8 to 10

- Recipe from the National Honey Board

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