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Preheat the oven to 350°F (175°C).
Make the crust: Add all crust ingredients to a food processor and blend until well combined. If mixing by hand, combine thoroughly in a bowl, but be prepared to mix really well. Press the dough firmly into a 9"springform pan. It will have a tough texture, so use some muscle to compact it evenly.
Make the cheesecake filling: Blend all cheesecake filling ingredients in a blender until smooth. Pour the mixture over the crust in the springform pan.
Bake the cheesecake for 28-30 minutes, or until set.
Cool gradually to prevent cracking: Turn off the oven and crack the oven door open. Let the cheesecake sit for 30 minutes. (This helps prevent cracking.)
Refrigerate: Once cooled, transfer the cheesecake to the fridge to chill completely.
Make the raspberry sauce (optional): In a saucepan over high heat, combine frozen raspberries and honey. Cook, stirring, until the mixture thickens into a jam-like texture. Let it cool slightly before topping the cheesecake.