Preheat the oven to 350. Combine the graham cracker crumbs, butter, sugar and salt in a small bowl and mix well. Press the crumbs into the bottom of a 9-inch springform pan. Bake the crust for ten minutes, or until it is slightly toasted. Remove from the oven and set aside to cool. Wrap the pan well with heavy duty foil or place the pan inside a 9-inch round silicone cake pan.

Place the goat cheese, cream cheese, sugar, sour cream and salt in the bowl of a large food processor and process until smooth and fully combined. Add the lemon zest. Add the eggs one at a time, processing just until combined. Pour the batter into the prepared springform.

Place the cheesecake pan in a larger roasting pan and fill the roasting pan half way up with boiling water. Carefully place the pan into the oven. Bake for 40-50 minutes, or until the center still wobbles slightly but the edges are set. Carefully remove the pan from the oven. Lift the springform out of the hot water and place on a rack to cool fully. Once the cheesecake is cool, cover it and refrigerate it for at least four hours, preferably overnight.

While the cheesecake is chilling make the thyme honey. Place the honey and thyme in a small saucepan and warm gently over low heat. Leave the honey over the heat for 10 minutes, then remove the pan from the heat and let the honey cool completely. Remove the thyme stalks and cover the honey until ready to use it.

To serve the cheesecake run a sharp knife around the edges of the pan. Slowly release the springform pan. Top the cheesecake with the berries. Gently warm the honey so that it more pourable and drizzle the honey evenly over the top.