In your mixing bowl, blend the cream cheese until smooth.

Add sugar and honey, mixing until combined.

Beat in the eggs, one at a time.

Stir in flour, vanilla extract, cinnamon, and salt.

Fold in the sour cream gently.

Note: The key to a great cheesecake is not to overmix once you add the eggs. This keeps it from getting too much air and cracking during baking.

Press the graham cracker crust evenly into the bottom of your springform pan.

Pour the cheesecake mixture over the crust.

Warning: Make sure your springform pan is properly sealed. Nobody wants a leaky cheesecake situation!

Preheat your oven to 325°F (163°C).

Bake the cheesecake for about 60 minutes.

Let it cool in the oven with the door slightly open to avoid sudden temperature changes.

Note: A slow cooling process is crucial. It helps prevent cracks and ensures a smooth top.