Directions

1. To make the Crust: In the bowl of a food processor, process cookies to crumbs. Transfer to a bowl and add butter, sugar, and salt, stirring until evenly combined. On a parchment- or silicone-lined sheet pan, use ring mold to press crumbs into 1/4-inch-thick rounds. Transfer to the freezer to firm.
2. To make the Cheesecake: In the bowl of a food processor, process cheese to small crumbles. Add cream, honey, sugar, lemon juice, vanilla, and salt and process to a thick, smooth mixture. (Do not overprocess—cheese might lose some creaminess).
3. Lightly coat silicone dome molds with nonstick spray and add cheese mixture. Transfer to the freezer to freeze.
4. To assemble Cheesecakes: Gently loosen crusts from the parchment or silicone they were formed on and transfer to a clean sheet of parchment. Gently unmold cheesecakes and arrange on top of crusts. Cover gently and hold in the refrigerator for up to 3 days.
5. To serve and garnish: Spread jam on a serving plate and top with thawed assembled cheesecake. Arrange fruit alongside. Add additional garnishes, if using.

**Note: Additional garnishes include good-quality olive oil, aged balsamic vinegar, flaked salt, micro basil or baby mint, additional shortbread cookies, and/or Real California whipped cream