White Chocolate Cream Cheese Tart

2 cups graham cracker crumbs

2 teaspoons ground cinnamon

2 tablespoons sugar

6 tablespoons butter, melted

8 ounces white chocolate, coarsely chopped

8-ounce package cream cheese, softened

2 tablespoons honey or Grand Marnier

2 large eggs, at room temperature

1 cup heavy cream

3 ounces dark chocolate, coarsely chopped

Preheat oven to 325 degrees. In a small bowl, combine the graham cracker crumbs, cinnamon, sugar and melted butter until well-blended. Firmly press mixture onto the sides and bottom of a 9-inch pie pan or tart pan. Chill the crust at least an hour, up to a day.

Melt white chocolate in top of a double boiler over simmering water or in a heatproof bowl set over but not touching simmering water. In a medium bowl, beat cream cheese and honey with an electric mixer until fluffy. Beat in the white chocolate, using medium speed. Use a rubber spatula to scrape the the bowl while beating. Add the eggs, one at a time, beating well after each. Beat in the cream and continue beating on medium-high speed until smooth.

Pour batter into crust. Bake for 25-35 minutes, until center is just set. Transfer pan to a wire rack and cool completely. Chill for 2 to 3 hours.

Melt dark chocolate as with white chocolate, above. Using a small spoon, drizzle dark chocolate in a random pattern over chilled pie.

Serves 10