Place cookies and nuts in a blender or food processor container; process until coarse crumbs. Add melted butter; process until blended. Pour crumb mixture into 9-inch spring form pan; spread and press evenly onto bottom and up sides of pan to form crust. Freeze while preparing filling.

Using electric mixer, beat cream cheese until smooth. Slowly add 1-1/4 cups milk, mixing until smooth and well blended. Beat in lemon juice and peel; set aside. In small saucepan, sprinkle gelatin over remaining 1/4 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in honey; whisk to blend. Add to cheese mixture, mixing until well blended. Freeze 15 minutes then whisk partially set cheesecake mixture until smooth. Pour into prepared crust and refrigerate at least 2 hours.

Drizzle with honey and serve with fresh fruits and Honey Whipped Cream, if desired.

Photo and Recipe Courtesy of The National Honey Board.