Preheat the oven to 130°C and line a 20cm spring-form cake tin.
Pulse digestive biscuits in a food processor, mix with melted butter, and press into the tin base.
Simmer berries, sugar, and water until tender, blend into a smooth puree, and sieve.
Beat vanilla seeds into cream cheese and whisk eggs, lemon juice, and cream in a separate jug.
Mix half the egg mixture into the cheese, then incorporate flour, sugar, and the remaining egg mixture.
Pour filling into the tin, drizzle with berry puree, and bake for 40 minutes at 130°C.
Prepare a baking tray with a silicone mat for the honeycomb.
Heat honey, glucose, sugar, and water in a pan until the temperature reaches 150°C.
Stir in bicarbonate of soda, pour onto the mat, spread thin, and sprinkle with black pepper.
Break hardened honeycomb into shards and use them to decorate sliced cheesecake before serving.