Preheat oven to 350.

For the crust: In a food processor, combine the graham cracker crumbs, butter, cinnamon and cardamom, salt and sugar and pulse until well incorporated. Transfer the mixture to a 7″ springform pan, pressing it evenly over the bottom and 1″ up the sides. Bake for 15 minutes, until golden, then let cool.

For the filling: In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese, brown sugar, 3 T of the tahini, sour cream, vanilla, salt, cinnamon and cardamom. Mix on medium speed, until smooth.

With the mixer running, add the eggs one at a time and mix, stopping to scrape the sides of the bowl, mixing until completely smooth.

Wrap the bottom of the cooled springform pan with two large sheets of foil to completely cover the outside and place in a roasting pan. Pour the cream cheese mixture over the cooled crust. Combine the remaining tahini and honey and drizzle over the top  and swirl into the batter. (Honestly, you don’t see much of a swirl but this does distribute it well.)

Boil some water and pour it into a roasting pan. Place the roasting pan on the middle rack of the oven and place the wrapped cheesecake in the center of the roasting pan. Make sure the boiling water comes up 1″ on the outside of the springform pan.

Bake for about 1 hour and 15 minutes, until the cheesecake is just set and has just a slight jiggle when slightly shaken. Remove the pan from the water filled roasting pan and let cool completely. Cover the cheesecake and refrigerate overnight.

The next day let the cheesecake come to room temperature, then remove the ring from the springform pan. Slice and enjoy.