1/4cup1/2 stick unsalted butter, melted, plus more for greasing pan
3/4cupgraham cracker crumbs
18-ounce packages cream cheese, room temperature
4ouncesimported blue cheesecrumbled
2teaspoonschopped fresh thymeplus more for serving
1teaspoonhoneyplus more for serving
Preheat oven to 275°F and grease four 4” springform pans with butter. Add walnuts to
food processor and pulse until it resembles a fine crumb. Stir walnuts, graham crackers and 1/4 cup melted butter together in large bowl until combined. Divide graham cracker crumb mixture evenly between prepared pans and press firmly to create an even layer. Refrigerate until ready to fill.
Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add sour cream and beat, scraping down sides of bowl as needed, until smooth, about 1 minute. With the stand mixture running, add eggs one at a time until fully combined. Sift flour into filling and beat until just combined, about 1 to 2 minutes. Fold in blue cheese, thyme and honey, by hand, until just combined.
Divide filling evenly in prepared pans. Tap pans gently against counter to release any air bubbles. Bake until edges are set and cheesecake wobbles just slightly, about 25 minutes. Turn heat off and let cool in oven, about 25 minutes. Refrigerate for at least 2 hours. Top with honey and thyme. Slice and serve.
Keyword goat cheesecake, imported blue cheese, savory cheesecake