Preheat oven to 350¯ F.
Shell: Process matzo meal in food processor until very fine. Cut softened butter into meal until mixture resembles coarse meal. Combine water and honey. Mix well. Sprinkle over matzo mixture. Mix lightly to form dough and shape into a ball.
Press dough into bottom of 9-inch springform pan with removable bottom. Bake in preheated 350¯ F oven for 12 minutes or until edges begin to brown. Set aside and let cool completely.
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. Stir in 1 teaspoon vanilla and mix well.
Pour into cooled crust. Bake at 350¯ F for 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425¯ F.
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.
Cool at room temperature then refrigerate at least 2 hours.
Remove sides of pan and, if desired, garnish with sliced kiwifruit and strawberries.
Contributor: Pat ciesla
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