Sweet Tupelo honey makes this no-bake dessert truly special.
As a finishing touch, drizzle on the Tupelo honey, if desired, just before serving.
(The extra moisture can make the top of the cheesecake crack.)
Credit:Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Stir together graham cracker crumbs, butter, and brown sugar in a medium bowl until combined.
Press into bottom and sides of prepared springform pan.
Freeze until firm and ready to use, at least 30 minutes.
Prepare the filling:
Bring honey to a boil in a medium saucepan over medium.
Cook, stirring constantly, until honey is a medium-brown color, 3 to 4 minutes.
Let cool to room temperature, about 1 hour.
Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds.
Fold in whipped cream.
Spoon mixture into chilled Crust.
Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours.
Serve slices cold; drizzle with tupelo honey, if desired.
