Preheat the oven to 350℉. Place a 9-inch greased springform 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 1.5 cups of cookie crumbs, sugar, melted butter, honey, and salt into a medium-sized bowl. Mix until the crumbs become a wet sand consistency and can clump together.

Transfer the cookie mixture to the springform pan. Press firmly into the bottom of the pan, pushing up the sides to form a ¼-inch high border. Bake 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.

In a large bowl (or the bowl of a stand mixer using a paddle attachment), beat the cream cheese, sugar, and cinnamon on medium speed until smooth. About 1 minute. Add in the vanilla and mix once more.

Mix in the eggs one at a time on low speed until well combined.

Pour the cheesecake filling on top of the cooled crust. Place on a baking sheet pan with sides and place in the oven on the middle rack. Pour 1 inch of hot water onto the baking sheet. Bake until the edges are set and golden brown, about 55-60 minutes.

Turn off the oven, crack the door, and let it cool for about 1 hour.

Once cooled, transfer to the fridge and allow to cool for at least 6 hours (preferably overnight).

Heat a small saucepan over low heat. Add the heavy whipping cream and bring to a gentle simmer. Add in the chocolate and stir until combined. Remove from heat and allow to cool for 2-3 minutes.

Pour the chocolate sauce over the cheesecake.

Top with the remaining cookie crumbs.

The cheesecake can be served immediately while the chocolate sauce is still warm, or it can be refrigerated for an additional hour to allow the chocolate sauce time to cool.