PREHEAT oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 2 Tbsp. sugar and the butter; press firmly onto bottom pan.

BEAT cream cheese, 1/2 cup sugar, the honey and flour in large bowl with electric mixer on medium speed until well blended. Add orange peel and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over crust.

BAKE 1 hour or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Drizzle with 2 Tbsp. honey just before serving. Store leftover cheesecake in refrigerator.