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Mix the cookie crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.
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Beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Slowly add the cream, and continue beating until the mixture is stiff and dense.
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Transfer the mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.
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For the fruit: Toss with the sugar and melted butter and grill on all sides. Cool.
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Serve the cheesecake topped with the fruit and drizzled with additional Greek honey.