Place digestive crackers in food processor and blend until crackers are fine crumbs. Add softened butter and honey and mix thoroughly until the crumbs are completely coated.
Line a 23cm loose-bottomed tin with baking parchment. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
In a mixing bowl, combine cream cheese, vanilla and double cream, beating until the mixture is completely combined.
Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles.
Smooth the top of the cheesecake down with the back of a spatula. Leave to set in the fridge overnight.
Spread the jam over top and remove the cake from the tin. Slip the cake onto a serving plate, removing the lining paper and base, then serve.