Blue Ribbon Chevre Cheesecake

***Crust*** 1 1/4 Cups Graham Crackers -- Crushed

4 Tablespoons Butter

1 Tablespoon Honey

1 Tablespoon Flour

***Filling*** 16 Ounces Fresh Soft Chevre

1/3 Cup Sugar

4 Large Eggs

1 Teaspoon Vanilla

1 Lemon Juice & Zest

***Topping*** 2 Cups Sour Cream

1/2 Cup Sour Cream

1 Teaspoon Vanilla

Crust: Combine and press firmly into bottom of 9-inch springform pan.

Filling: Blend until smooth and creamy. Pour on top of crust and bake at 375 de grees for 25 minutes, or until set. Cool.

Topping: Blend and pour on top of cooled filling. Bake at 375 degrees for 5 to 8 minutes. Refrigerate for at least 12 hours before slicing. Garnish with fresh fruit.

Found At: Ana & Gilbert`s kitchen at Carmel Valley Chevre http://tmx.com/cvchev re/recipes.htm

busted by Judy R.