In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press into a 9-inch springform pan and chill in the fridge.

Using a mixer, beat the softened cream cheese and mascarpone together until smooth.

Gradually mix in powdered sugar and vanilla extract, scraping down the bowl sides.

In a separate bowl, whip heavy cream to soft peaks. Gently fold it into the cheese mixture in three parts.

Drizzle white chocolate over chopped honeycomb candy and toss gently. Fold about 3/4 of this into the cheesecake filling along with honey and optional orange blossom water.

Pour the filling over the chilled crust and smooth the top with an offset spatula. Sprinkle the remaining honeycomb mixture on top.

Cover and chill for at least 6 hours, preferably overnight.

Run a warm knife around the pan edge before releasing. Slice and serve chilled.