Brush inside of 8 or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl and spread evely in the pan, coating bottom and most of sides.
Beat cream cheese and 3/4 cup honey with a mixer at medium speed until smooth, scraping down bowl's sides occasionally, about 3 minutes.
Beat in eggs one at a time, then beat in cream and vanilla. Beat in flour, cinnamon and salt. pour into crust.
Bake at 325 degrees for about 1 hour and 10 minutes or unti lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired. Serves 10 to 12.