Preparation

• Heat  oven to 325°F. if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
• Combine  crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat  cream cheese, flour, 1/2 cup honey and remaining sugar in large bowl with mixer until blended. Add orange zest and juice; mix well. Add eggs, one at a time, mixing on low speed after each just until blended; pour over crust.
• Bake  1 hour or until centre of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
• Refrigerate  cheesecake 4 hours. Drizzle with remaining honey just before serving.