Poppy Seed Cheese Cake

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs

• 3 tablespoons melted butter

• 2 tablespoons sugar

For the Poppy Seed Layer:

• 1 1/2 cups Hasho Poppy Seed Paste

• 2 tablespoons honey

• 1 tablespoon milk (to loosen if necessary)

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened

• 1/2 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 orange (optional, for brightness)

Topping (optional):

• Additional poppy seeds for sprinkling

• Thin slices of dried or fresh orange

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (165°C).

   • Mix the graham cracker crumbs, melted butter, and sugar in a bowl.

   • Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

   • Bake for 8 minutes, then let it cool.

2. Make the Poppy Seed Layer:

   • In a bowl, mix the Hasho Poppy Seed Paste with honey.

   • If the paste is very thick, add a tablespoon of milk to loosen it.

   • Spread the poppy seed mixture evenly over the cooled crust.

3. Prepare the Cheesecake Layer:

   • In a large bowl, beat the cream cheese and sugar until smooth.

   • Add eggs one at a time, beating just until incorporated.

   • Stir in the vanilla extract and orange zest.

   • Carefully spread the cheesecake batter over the poppy seed layer.

4. Bake:

   • Bake at 325°F (165°C) for about 45-50 minutes, or until the center is set but still slightly jiggly.

   • Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

5. Chill and Decorate:

   • Refrigerate the cheesecake for at least 4 hours (preferably overnight).

   • Before serving, sprinkle with extra poppy seeds and decorate with dried or fresh orange slices.