CRUST TOPPING:

2 c. crushed graham crackers or ginger snaps
1/4 c. butter with 2 tbsp. honey
1/2 tsp. cinnamon
Dash of nutmeg
1/2 c. very finely chopped & toasted nuts (opt.)

Press mixture firmly into sides and bottom of an 8" pie pan. Reserve extra crumbs for topping.

FILLING:

8 oz. cream cheese, softened
1/2 c. plain yogurt
1/4 c. honey
1 1/2 tsp. vanilla
Grated rind of 1/2 lemon (or 1 lime or 1/3 orange)

Beat with electric mixer until well blended. Spread into shell, top with crumbs. Chill at least 3 hours.