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Combine graham cracker crumbs and butter. Press firmly into base and sides of an 8 inch springform pan. Chill for 20 mins. Meanwhile, to make the honey syrup, bring honey, lemon zest, cinnamon sticks and 2 tbsp water to a boil. Reduce heat and simmer for 4-5 mins, until thickened slightly. Let cool. Discard lemon zest. Reserve cinnamon sticks. Bloom gelatin in 2 tbsp ice water for 5 mins. Beat cream cheese until smooth. Add heavy cream, brown sugar, vanilla and ground cinnamon. Whisk 1/4 of the mixture into gelatin and gently heat until gelatin melts. Combine with remaining cream cheese mixture and 1/2 the honey syrup. Transfer to prepared pan. Chill for 3 hours, or overnight, until firm. Serve in wedges, drizzled with remaining honey syrup. Decorate with reserved cinnamon sticks and whipped cream.
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Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-diluted honey syrup — Gold Rush, Penicillin, hot toddy, easy mixing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego