Honey and Blackberry Cheesecake with Gingersnap Crust

• 2 cups (about 8 ounce package) crushed gingersnaps
• 1/4 cup melted butter

• 1 1/2 pounds cream cheese, softened
• 3/4 cup honey
• 1/3 cup heavy cream
• 1 tablespoon vanilla
• 1 tablespoon all-purpose gluten-free flour
• 1/8 teaspoon salt
• 4 large eggs
• 1 pint fresh blackberries

• 1 pint fresh blackberries
• Honey

Preparation

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