With a food processor or mixer, mix softened cream cheese and sugar until the sugar disappears. Then add the rest of the ingredients and mix to completely incorporate. Batter should be smooth and liquid-y.

Grease the rice cooker pot with unsalted butter. Pour in the batter. Knock the pot gently against the table a few times to release any trapped air bubbles.

Add pot to the rice cooker, and set it to "cake". If your rice cooker does not have this function, set the rice cooker to cook for 50 minutes. If you have a regular one-setting rice cooker, keep turning the cooker back on until the 50 minutes are up.

At the end of the cooking time, open the rice cooker, and check that it's cooked through by poking a stick in the middle. It should come off clean The cake will deflate when you first open the rice cooker, this is normal. Close back the lid and turn off the rice cooker. Allow the cheesecake to rest in the cooker for about 10 minutes.

Take out pot and allow cheesecake to cool further in room temperature for about 10 minutes, or until the pot is cool enough to handle. Grab a plate that is large enough to cover the pot, and carefully flip the cake out onto the plate. It should come out easily.

The cake can be served immediately. Option to let it set further in the oven.

Beat together the whipping cream with vanilla essence and honey. The cream is done once stiff peaks form. If you flip over your bowl, nothing should drop out.