preheat oven to 350 degrees

Combine crushed nilla wafers, butter and sugar in a bowl. Mix under butter has been absorbed and mixture is wet and can easily be molded into a pie pan.

Press nilla wafer mixture into a pie pan (I used a springform pan) and press with your hands until mixture is pressed firmly and evenly in all sides of the pan. Bake for 15 minutes and let cool.

In the bowl of an electric mixer, combine cream cheese and sugar. Bear at least one minute on high until mixture is airy and soft. Add vanilla. Add eggs one at a time, waiting until the first one is fully incorporated before adding the second one. Add honey and beat until everything is combined and mixture is smooth.

Pour into the nilla wafter crust. Bake for 40 minutes or until center is set and firm.

While cheesecake is baking, combined diced peaches and blueberries in a bowl. Pour honey on top and gently toss to coat. Stir the honey soaked fruit often, to ensure berries are evenly soaked.

When cheesecake is done baking, let cool at least 20 minutes before adding the fruit topping. Gently pour the fruit topping on top, including any honey at the bottom of the bowl.

Serve at room temperature after baking, or refrigerate at least 3 hours and serve cold.