Cream Cheese Pie

Directions

1. Preheat the oven to 350 degrees F. Butter the inside of a 9 inch springform pan and line the bottom with a round of parchment paper. Lightly butter the parchment and set aside.

2. In a medium bowl, mix together the crushed graham crackers, sugar, brown butter, cinnamon, salt and zest. Mix well with a rubber spatula until the crumbs are evenly coated. Pour the mixture into the pan and press down firmly and evenly to coat the bottom and up the sides of the pan. Set aside.

3. In the bowl of a mixer using the paddle attachment, combine the cream cheese, milk, sugar, salt and vanilla. Mix starting on low speed and working up to medium high speed until light, smooth and fully combined, about 4 minutes. Add the eggs and beat on medium speed until fully incorporated. Pour the mixture over the prepared crust. Bake the pie for 30 minutes or until the sides look set and the center is still slightly giggly.  Allow to cool to room temperature before refrigerating until fully chilled.

4. For the topping, combine the frozen cherries and honey in a small sauce pan. Place over medium high heat and simmer until slightly thickened, about 3 to 4 minutes.  Serve spooned over the pie or on the side. Sprinkle each slice with the pollen if using.