Brush the inside of a 20cm springform tin with butter.
Put the cookies into a sealable freezer bag, push all the air out and seal the bag. crush the cookies with a rolling pin, until they are reduced to sand-like crumbs.
Melt the butter in a large saucepan, add the cookie crumbs and stir well.
Press the crumbs into the bottom of the tin and hill in the fridge for 30 minutes.
Beat together the cream cheese, vanilla, lemon powder and honey in a mixing bowl until fluffy.
Spoon the filling into the tin, spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm.
Carefully remove the cheesecake from the tin and top with the berries jam. You can also garnish with fresh berries and icing sugar.