To make the cake: Preheat oven to 350° F.
In a 9-inch springform pan, mix together cookie crumbs and butter until well blended.
Press firmly on bottom of pan.
In a large bowl, beat cream cheese until fluffy.
Beat in honey, eggs, and then sour cream and vanilla.
Pour on top of prepared crust.
Bake on middle shelf of oven for 1 hour and 10 minutes.
Cool in pan.
Run knife around edge.
Release springform, and carefully slide cheesecake onto a plate with spatula.
To make the topping: In a small saucepan, combine raspberries and 2 teaspoons honey.
Dissolve 2 teaspoons cornstarch in 1/4 cup water, then stir into raspberry mixture, and heat to a boil, stirring constantly.
Boil until thickened, about 2 minutes.
Cool completely.
Cook blueberries and blackberries in the same manner.
Spread cooled blackberries in a circle around outer edge of cake.
Spread raspberries in a circle inside blackberries.
Spread blueberries in the middle.