Cheesecake made with Teahive Cheese from the Beehive Cheese Company.

Just to know alittle about Teahive Cheese, it's a semi-firm, Jersey Cow's Milk cheese hand rubbed with a blend of black tea and pure bergamot oil.  This complexity of the tea-rubbed rind with orange notes continues through the finish.  As a 1st place 2012 ACS winner, this feel good cheese is also eaten by itself or on a cheese plate and pairs well with fruit forward or floral wines as well as pilner beers. Recipe by Stephanie Arambul. cheese expert @ HEB in Houston which she changed from the version on Beehive Cheese's website.

For the crust:
5 oz shortbread cookies, broken
2/3 c shelled unsalted pistachios
1/4 c sugar
1/2 c grated Teahive cheese
2 tbl unsalted butter, melted

For the cheesecake:
2 c sugar
3 tbl sugar
6-8 oz pkg cream cheese
1/2 c all purpose flour
1 c sour cream
1 1/2 tsp pure vanilla extract
3/4 tsp cardamom
5 lg eggs
1 tsp finely cursted earl grey tea

Directions are on the www.beehivecheese.com website.