Preheat oven to 300 degrees. Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour, 15 minutes to 1 hour, 20 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Cook remaining honey and cream in saucepan on medium heat 6-8 minutes or until thickened, stirring constantly. Cool 5 minutes; pour over cheesecake.
Tip: Garnish with 1/2 cup fresh blackberries just before serving.
All materials courtesy of JL Janik & Co. and all recipes courtesy of Philadelphia Cream Cheese. For more baking tips and recipes, visit www.creamcheese.com or www.face book.com/LoveMyPhilly