Method

1. 1

   Preheat the oven to 350º F

2. 2

   Leave the cream cheese at room temperature for 1 hour

3. 3

   Place the cream cheese in a large bowl and mix with 1/3 cup of honey

4. 4

   Beat using a blender until the cheese becomes smooth

5. 5

   Incorporate the eggs and the yolks one by one, followed by cream, vanilla and 1 tsp of spices – Set aside

6. 6

   Pour all the ingredients for the crust into a bowl. Mix, using the finger tips until the mixture becomes homogonous

7. 7

   Place the cracker crumbs into a 9 to 10 inch (22-25 cm) spring mold

8. 8

   Apply pressure to the crumbs to make a solid base for the cake, as well as a  ½ inch (1 cm) border around the inside of the mold

9. 9

   Pour the cheese mixture into the mold. Place the mold into a deep baking sheet. Pour ½ inch (I cm) water into the backing sheet

10. 10

    Place the baking sheet containing the cake in a 350º F oven until the cake solidifies and rises slightly or until a tooth pick comes out clean (30-40 minutes)

11. 11

    Remove the cake from the oven. Let cool 1 or 2 hours

12. 12

    Refrigerate for 12 hours

13. 13

    To decorate the cake, boil ½ cup of honey in a small pan on medium-high heat. Pay close attention when boiling the honey. Once the honey begins to froth and caramelize, remove from the heat and add 1 tsp of spices. Mix well. Pour the mixture over the cake while turning it so as to cover evenly