Procedure 1 Prepare and cool Matzo Meal Tart Shell, set aside 2 Beat cream cheese with 1/2 cup sour cream at low speed until very smooth. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well. 3 Pour into cooled crust. Bake at 350°F 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425°F. 4 Combine 1-1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425°F 8 minutes or until the edges pull away from the pan. 5 Cool at room temperature then refrigerate at least 2 hours. 6 Remove sides of pan and, if desired, garnish with sliced kiwifruit and strawberries. Matzo Meal Tart Shell 1 Process 1 cup matzo meal in food processor until very fine. Cut 1/3 cup softened butter into meal until mixture resembles coarse meal. Combine 1/3 cup water and 1 tablespoon honey; mix well. Sprinkle over matzo mixture. 2 Mix lightly to form dough; shape into ball. 3 Press dough into bottom of 9-inch springform pan with removable bottom. 4 Bake at 350°F 12 minutes or until edges begin to brown. Cool completely.
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