In a medium bowl, mix the finely chopped nuts, melted butter, graham cracker crumbs, sugar, and honey until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan.

Preheat your oven to 350°F (175°C) and bake the crust for about 10-12 minutes until lightly golden. Let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until super smooth. Blend in the sugar until well combined, then add the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in vanilla extract and ground cinnamon.

Pour the filling over the cooled crust, smooth the top with a spatula, and bake for 1 hour until the edges are set but the center jiggles slightly.

Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.

In a small saucepan, combine honey, water, and lemon juice over medium heat until bubbling and slightly thickened. Let it cool before drizzling it over the cheesecake.

Slice the cheesecake, drizzle with extra honey, and garnish with chopped nuts before serving.