Preheat oven to 375-degrees F.
Combine ground graham crackers and melted butter In a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.
In your mixer's bowl, combine cream cheese and ricotta; beat until creamy and smooth.
Add eggs and honey; continue to beat until thoroughly combined.
Beat in corn starch and vanilla until incorporated.
Fold in chopped apricots.
Pour the mixture into previously prepared crust.
Bake for 32 to 35 minutes, or until edges are lightly browned and firm, but center is soft.
Remove from oven and let completely cool.
Refrigerate over night.
Garnish with apricots, sliced almonds and honey.