METHOD

• Take the oven and preheat to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
• Put 1 cup sugar, honey, and butter in heavy medium saucepan and stir over medium heat until butter melts and mixture is blended.
• Put the heat to medium-high and bring it to boil. Whisk until mixture darkens slightly.
• Remove from heat, add 1/3 cup water (mixture will bubble vigorously); whisk to blend.
• Now, divide topping among ramekins (about 2 tablespoonful's for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
• Blend the cream, cheese and brown sugar in a processor, scraping bowl occasionally.
• Add sour cream, lemon juice, and vanilla to it.
• Process until it becomes smooth. Add eggs 1 at a time.
• Divide the filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.
• Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour.
• Using a thin knife around sides of ramekins, invert them onto plates, scooping any remaining topping from ramekins over cheesecakes.
• Garnish with berries.