Either butter the inside of the springform pan, or line the bottom with parchment paper.

Preheat oven to 350℉ (180℃).

Blitz cookies in a food processor to form a fine crumb, or place them in a plastic sealable bag and mash with a rolling pan into crumbs.

Transfer to a bowl, pour in the cooled melted butter and mix together evenly with a fork.

Pour the crumbs into the prepared springform pan. Press the crumbs firmly and evenly across the bottom and up the sides of the pan. Bake for 10 minutes and set on a wire rack to cool while you make the filling.

Lower oven temperature to 325℉ (160℃). Place a 13x9-inch pan filled halfway with water on the next to lowest rack of the oven. This will create steam as the cheesecake bakes, avoiding the needs for a full water bath.

In a large mixing bowl with handheld mixer or the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and mascarpone until smooth.

Pour in honey, vanilla, orange blossom water, and flour. Mix again on medium low until smooth. Scrape the bottom and sides of the bowl to make sure everything is incorporated.

Next, slowly mix in the lightly beaten eggs, followed by the sour cream. Scrape bottom and sides of bowl before one last mix.

Transfer the cheesecake filling into the cooled crust. Level the filing with an offset spatula.

Place the pan on the middle oven rack and bake for about 55 minutes until the outer two-thirds of the cheesecake are set and the center is still wobbly. Check the cheesecake at the 45 and 50 minute mark as all ovens run differently.

Remove from the oven and let it cool completely to room temperature on a wire cooling rack before transferring to the fridge. Cool for at least 4 hours and even better overnight before slicing.

Top with whipped cream, fresh fruit, and a drizzle of honey for serving.