Heat the oven to 350°F.
Blend the crust ingredients in a food processor until well combined, or mix thoroughly by hand. Press the dough firmly into a springform pan, compacting it evenly.
Blend the filling ingredients until smooth and pour over the crust.
Bake 28 to 30 min, until set.
Turn off the oven and crack the door. Let the cheesecake sit inside 30 min so it doesn’t crack.
Move it to the fridge and chill completely.
Cook the raspberries and honey in a saucepan over high heat, stirring, until jammy. Cool slightly, then spoon over the cheesecake.
