Ingredients

For the Crust:

• 8 tablespoons butter, melted
• 1 1/4 cups flour
• 3 tablespoons Nature Nate’s Raw & Unfiltered Honey
• 2/3 cup ground pecans

For the Filling:

• 3 8-ounce packages cream cheese
• 2/3 cup Nature Nate’s Raw & Unfiltered Honey
• 3 eggs
• 1 tablespoon vanilla
• 1/2 cup half and half
• 4 tablespoons butter, browned

For the Topping:

• 1/2 cup pecan halves
• 1/2 cup Nature Nate’s Raw & Unfiltered Honey
• 4 tablespoons butter
• 1/2 cup brown sugar
• 3 tablespoons half and half
• 1/2 teaspoon salt

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Preheat oven to 350 degrees. Combine all crust ingredients until well combined. Press into a 9-inch springform pan. Bake for 10 minutes and cool. Reduce oven to 275 degrees. Brown the butter over medium heat, stirring to avoid burning. Combine with all filling ingredients in mixing bowl. Mix very well in mixer until very smooth. Pour over crust and bake for 1 hour and and 45 minutes. Allow to cool.

Topping:

Combine all topping ingredients in a shallow pan.  Stir constantly over medium heat until the brown sugar dissolves and it begins to thicken.   Remove from heat.   Spoon evenly over the cheesecake.  Allow cheesecake to rest twelve hours before serving.