In saucepan over medium heat, combine blackberries, sugar and lime juice. Smash blackberries with fork until broken down and mixture thickens, about 8 minutes.

Pour into bowl through fine mesh strainer to remove seeds; let cool. (Note: Mixture will remain liquidy.)

In food processor, pulse graham crackers until fine crumbs.

To mixing bowl, add graham cracker crumbs, sugar and melted butter and mix until consistency similar to wet sand.

Into 8x8-inch baking dish, add mixture evenly and press firmly with bottom of glass or measuring cup into even, flat layer.

In a large bowl, using hand mixer (or in bowl of stand mixer fitted with whisk attachment), beat cream and 1/8 cup honey until stiff peaks form. Transfer whipped cream to another bowl.

In the bowl used to whip cream, beat cream cheese and remaining 1/8 cup honey until smooth. Add yogurt, vanilla, lime juice and salt. Beat until no lumps remain. Add ¼ cup whipped cream and stir into cream cheese mixture. Gently fold in remaining heavy cream mixture until combined, being careful not to over mix.

Add filling to crust and smooth top with spatula.

Spoon blackberry topping onto cheesecake and spread evenly to cover top.

Cover carefully with plastic wrap and refrigerate until solid and well chilled, at least 4 hours or up to overnight.

Slice into bars prior to serving. Garnish each slice with whole blackberry, if desired.