Preheat the oven to 350℉. Place a greased 9-inch spring form pan on top of tin foil and wrap the bottom securely so that no liquid will be able to get through the tin foil seal. Set aside.

Add the graham cracker crumbs, melted butter, and honey into a large bowl. Mix together until the ingredients clump together.

Pour the mixture into the greased spring form pan. Press the crust into the bottom firmly and up the sides 2 inches.

Bake the crust for 10 minutes. Remove from the oven and allow to cool for 30 minutes.

Preheat the oven to 325℉.

While the crust is cooling, prepare the filling. Place the ricotta and cream cheese into the bowl of a stand mixer. Using a paddle attachment, whip together until the ricotta and cream cheese are light and fluffy.

Add the sugar, salt, eggs, and vanilla bean to the stand mixer. Cream together until well combined. Use a spatula to scrape down the sides.

Transfer the cheesecake filling to the crust and spread so the top is even.

Put cheesecake on a baking sheet and put into the oven. Pour 1 inch of hot water into the baking sheet.

Bake for 1.5 hours at 325℉. When the cheesecake is done, turn the oven off and crack the oven door open and allow the cheesecake to sit for 30 minutes.

Remove the cheesecake from the oven and refrigerate for at least 5 hours. Overnight is even better.

To serve, put the raspberries on top and dust with powdered sugar.