1. To make the crust, add 1 cup of butter, sugar and honey to a large mixer bowl and cream on medium speed until fluffy.
2. Add the flour and salt and mix until combined.
3. Divide the dough in half and place each half on a piece of parchment paper. Spread the dough out into a long log, about 1 1/4 inches in diameter, and wrap the parchment paper around it. Wrap with plastic wrap.
4. Freeze the dough for 30 minutes or refrigerate for 2 hours until firm (you could also make the dough ahead and refrigerate it for 2 days before using).
5. Preheat the oven to 325°F and line a cookie sheet with a silicone baking mat or parchment paper.
6. Cut the rolled dough into 1/4 inch pieces and place 1/2 inch apart on the lined cookie sheet.
7. Bake for 15-20 minutes, or until the edges are golden and cookies are fully cooked, and let cool completely.
8. Add the cookies to a food processor and crush into crumbs. You want to have 2 1/4 cups of crumbs (you might have some cookies left over).
9. Melt the remaining 3 tablespoons butter and add it to the cookie crumbs. Stir to combine well.
10. Press the cookie crumbs into the bottom of a springform pan that has been greased on the sides and lined on the bottom with parchment paper.
11. Bake the crust for 10 minutes, then let cool. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
12. To make the raspberry swirl filling, add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.
13. Combine the raspberries and sugar together in a small saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.
14. Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the raspberries as you go. The mixture should bubble a little bit and just start to thicken.
15. Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool.
16. To make the cheesecake filling, preheat oven to 350°F. Add the cream cheese and goat cheese to a large mixer bowl and beat on medium speed until fluffy. Scrape down the sides of the bowl, as needed to make sure things are well combined.
17. Add the mascarpone cheese and sugar mix until well combined.
18. Add the sour cream and vanilla extract and mix on low speed until well combined.
19. Add the eggs one at a time, beating until fully incorporated and scraping the sides of the bowl after each addition.
20. Pour the filling into the prepared crust.
21. Drop spoonfuls of raspberry sauce all over the top of the cheesecake filling.
22. Using a toothpick or knife, gently swirl the raspberry sauce.
23. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
24. Bake the cheesecake for 1 hour, then turn off the oven and leave the door closed for another hour. The cheesecake will continue to bake as it cools.
25. Remove the cheesecake from the oven and wrapping and set in the fridge to chill until firm, 5-6 hours or overnight.
26. Refrigerate the cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days. Serve cheesecake with a little drizzle of honey, if desired.