Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until the mixture resembles wet sand. Press this crumb mixture into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.

In a large mixing bowl, beat the softened cream cheese, mascarpone, powdered sugar, and vanilla extract until smooth and creamy, 3-4 minutes. Set aside.

In a separate bowl, whip the heavy cream until soft peaks form, roughly 2-3 minutes. Gently fold the whipped cream into the cream cheese mixture.

Dissolve the gelatin in cold water and heat gently until melted. Mix it into the cream cheese filling without affecting its texture.

Add the crushed honeycomb pieces into the filling, gently folding them in. Pour the filling over the chilled crust and spread evenly.

Chill the cheesecake in the refrigerator for at least 4 hours. Melt the white chocolate and drizzle over the top, along with honey and extra honeycomb pieces.

Cover the cheesecake and let it chill for another 2 hours before serving.

Run a warm knife around the edges of the pan to release the cheesecake. Slice and serve with optional toppings like more honey or whipped cream.