1. Make the cheesecake layer:

• Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
• Beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, then mix in the vanilla extract and honey.
• Pour the cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the center is set. Cool completely, then chill in the refrigerator for at least 2 hours.

2. Make the honey cake layers:

• Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the butter and sugar until light and fluffy. Mix in the honey, eggs, and vanilla extract.
• Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

3. Make the honey glaze:

• In a small saucepan, combine the honey, butter, and heavy cream. Heat over medium heat until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.

4. Assemble the cake:

• Place one honey cake layer on a serving plate. Spread a thin layer of honey glaze over the top.
• Add the chilled cheesecake layer on top of the first honey cake layer.
• Place the second honey cake layer on top of the cheesecake. Spread the remaining honey glaze over the top of the assembled cake.

5. Serve:

• Chill the cake for at least 1 hour before slicing to allow the layers to set. Serve slightly chilled or at room temperature.