Strawberry Cheesecake Icebox Pie

Preheat oven to 350°F and adjust rack to middle position.

For the crust: Butter a 9-inch pie plate. Place graham crackers and whole cane sugar in the bowl of a food processor. Pulse until finely ground. Pour in melted butter and process until crumbs are uniformly moist. Pour mixture into pie plate and press on bottom and up sides of plate. Bake for 10 minutes. Remove from oven and cool completely.

For the filling: Pour strawberries, honey, and arrowroot into the (cleaned) bowl of your food processor. Pulse until blended. Pour mixture into a small saucepan and bring to a boil over medium-high heat, stirring constantly. Cook until mixture begins to thicken, about 2 minutes. Remove from heat and stir in lemon juice. Set aside to cool completely.

Place cream cheese and 1/4 cup honey in the bowl of a standing mixer with whisk attached. Whisk on medium speed until creamy. Pour cream cheese mixture into a large mixing bowl. Clean your mixer bowl. Pour heavy cream into the now clean bowl of the standing mixer. With whisk attachment, whisk on medium speed while slowly adding remaining 1 /4 cup honey. Whisk until soft peaks form. Pour whipped cream into the bowl with cream cheese mixture and fold until smooth. Pour mixture into cooled pie crust.

Arrange the whole strawberries around the edge of the crust. Spoon cooled strawberry sauce over the top of the pie. Refrigerate for 3 hours before serving.