To make the Crust: In the bowl of a food processor, process cookies to crumbs. Transfer to a bowl and add butter, sugar, and salt, stirring until evenly combined. On a parchment- or silicone-lined sheet pan, use ring mold to press crumbs into ¼-inch-thick rounds. Transfer to the freezer to firm.
To make the Cheesecake: In the bowl of a food processor, process cheese to small crumbles. Add cream, honey, sugar, lemon juice, vanilla, and salt and process to a thick, smooth mixture. (Do not overprocess—cheese might lose some creaminess). Lightly coat silicone dome molds with nonstick spray and add cheese mixture. Transfer to the freezer to freeze.
To assemble Cheesecakes: Gently loosen crusts from the parchment or silicone they were formed on and transfer to a clean sheet of parchment. Gently unmold cheesecakes and arrange on top of crusts. Cover gently and hold in the refrigerator for up to 3 days.
To serve and garnish: Spread jam on a serving plate and top with thawed assembled cheesecake. Arrange fruit alongside. Add additional garnishes, if using.
