-
1
For the crust: Preheat the oven to 350 F.
-
2
Add the walnuts to the bowl of a food processor and pulse a few times.
-
3
Add the breadcrumbs and the melted butter and pulse until the mixture is combined.
-
4
Press it into the bottom and up the sides of a 4 spring-form pan.
-
5
Wipe out the bowl of the food processor with a paper towel and then add the cream cheese, blue cheese, sour cream, egg, lemon juice and pepper.
-
6
Puree until fully combined, then add the chives and pulse a couple more times to combine.
-
7
Pour the batter into the prepared spring-form pan, place on a baking sheet to catch drips and bake for approximately 30 minutes.
-
8
If you notice that the top is getting too brown during baking, simply cover it with a sheet of aluminum foil.
-
9
The cheesecake may puff up like a souffle during baking but will settle once its cooled.
-
10
Remove from oven when done.
-
11
Allow it to cool thoroughly, ideally overnight, before removing from the pan.
-
12
Before serving, combine the walnuts and honey in a bowl and toss to combine.
-
13
Place the mixture on a baking sheet lined with parchment paper and toast in a preheated 400 F oven for 8 10 minutes.
-
14
Sprinkle nuts on top of the cheesecake before serving with crackers and wine.
