Irresistible Honeycomb Cheesecake

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
3. Add Sugar and Sour Cream: Gradually add the sugar, sour cream, and vanilla extract, beating until well combined.
4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition.
5. Combine with Honeycomb: Gently fold half of the honeycomb pieces into the cheesecake batter.

Baking the Cheesecake

1. Pour the Batter: Pour the cheesecake batter over the chilled crust, smoothing the top with a spatula.
2. Bake: Place the springform pan in a larger baking dish filled with about 1 inch of hot water (water bath method). Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
3. Cool: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before transferring it to the refrigerator. Chill for at least 4 hours or overnight.