Combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly moistened.

Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling (about 20 minutes).

In a large bowl, beat the cream cheese and granulated sugar together until smooth and fluffy.

Add the vanilla extract and lemon juice (add cornstarch if using) and mix until fully combined.

In another bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until it's light and airy.

Pour the filling over the chilled crust and smooth the top.

Cover the cheesecake and refrigerate for at least 6 hours, or overnight for best results.

Warm the honey with water in a small saucepan over low heat until it's warm and slightly runny (don’t boil it).

Drizzle this honey over the chilled cheesecake to create a glossy, golden layer. Optionally, top with real honeycomb pieces.

Slice the cheesecake using a knife dipped in hot water. Drizzle extra honey over each slice for an indulgent finish.