Two Cups Flour

Cheesecake
1 Preheat Oven to 325 F (160 C), set aside Pecan Crust. 
2 In the bowl of a stand mixer fitted with paddle attachment, on medium speed, mix together room temperature mascarpone and cream cheese. Scrape sides and bottom of bowl as needed.
3 Add each egg and mix one a time.
4 Pour in honey, vanilla, orange blossom water, and salt. Mix until combined.
5 Transfer cheesecake filling into pie crust. Tap the sides of the pan with a spoon to release any air bubbles.
6 Bake on middle rack of oven for 45 minutes until just the center of the cheesecake is still wobbly.
7 Turn off oven and let cool with the oven door ope for an hour.
8 Remove cheesecake from oven and let cool completely on a cooling rack. Place pie in fridge 2-3 hrs to chill before serving.
Pecan Brittle
1 Place pecan and pecan pieces on a silicone mat lined baking tray with a rim.
2 In a medium saucepan about 2 inches deep, stir together corn syrup and sugar.
3 Turn heat onto medium high and let sit until sugar is completely dissolved. 
4 Reduce to medium heat and let sit until lightly golden in color.
5 Carefully pour HOT sugar mixture onto pecan pieces. Let sit until completely cool.
6 Once cooled it should be hard and easy to lift like a firm sheet of sugar.
7 Bang pan onto counter to break into pieces or break with your hands.
8 Place brittle on top of cheesecake and enjoy.