In your mixer's bowl, beat together the cream cheese and the jam until well blended and smooth, about 4 minutes.
Add a tablespoon of honey to the mixture and continue to mix just until combined. Set aside and keep in a cool place or refrigerate until ready to use.
In the meantime, place a mixing bowl and your mixer's whisk attachment in the freezer for 10 minutes.
Remove from freezer and add heavy whipping cream, sugar and vanilla to the mixer's bowl.
Whisk on high speed until medium peaks form, about 1 minute.
Using a rubber spatula, gently fold the whipped cream into the previously prepared cream cheese mixture.
In a tall trifle bowl or a glass salad bowl, arrange half of the strawberries on the bottom.
Top that with half of the prepared cheesecake mixture.
Add another layer of strawberries and top with the remaining cheesecake mixture.
Arrange halved strawberries over the top and sprinkle with ground nuts.
Refrigerate for at least four hours, overnight is best.