1Preheat the oven to 350F.
2In the bowl of a food processor, pulse the cookies into crumbs - you should have about 1 1/2 cups. Add the butter and pulse until well blended. Press into the bottom of a 9-inch springform pan and bake for 12 minutes, until pale golden.
3Put the ricotta, cream cheese, sugar, honey and lemon zest into the bowl of the food processor - no need to wash it out - and pulse until well blended and smooth. Add the eggs and pulse just until blended.
4Pour the cheese mixture over the crust and bake for 1 hour, until set but still slightly jiggly in the middle. Cool in the pan on a wire rack, then refrigerate until cold, which should take a few hours. (Can be made up to a few days ahead.)
5Serve in wedges, topped with berries. Serves 8.