Line the bottom of a 9" springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
Grease the side of the pan with lard or ghee or any other healthy and heat resistant fat you prefer.
Add all the ingredients to your food processor and process until well combined and the mixture has the texture of coarse sand. Press at the bottom and side of the pan. You want to bring the crust up to about halfway up the side of the pan.
Bake at 375°F for 8 minutes and set aside to cool.
Decrease oven temp to 350°F – Bring 3-4 cups of water to a boil.
Beat the cream cheese or mascarpone in the food processor until smooth and creamy
Add sour cream, process until smooth and well combined for about 1 minute.
Add honey and resume processing until well combined, about 30 seconds.
Add eggs, one at a time, mixing for about 30 seconds between each addition.
In a small saucepan, bring honey, heavy cream and vanilla to a simmer. Kill the heat, add cacao butter and mix until completely melted. Slowly incorporate that to the cheese mixture, while the motor is turning.
Add lemon juice, salt and tapioca flour and resume mixing for a final 20 to 30 seconds.
Place springform pan over a piece of aluminum foil and fold it over the rim so the exterior is completely covered. Place this in a roasting pan and pour the cheese mixture right over the crust.
Place that rig onto the middle rack of your oven and delicately pour boiling water into the roasting pan so it goes to about 1/4 of the way up the side of the springform pan. Bake for 15 minutes then decrease the temperature to 250°F and bake for a further 45 minutes.
While the cheesecake is in the oven, bring the cream and honey to a simmer in a small saucepan. Slowly pour that over the egg yolks while whisking constantly then return to heat source, on the lowest possible setting, and stir constantly until the cream thickens and coats the back of a spoon. Remove from heat and allow to cool.
After the 45 minutes have passed, delicately remove the cheesecake from the oven (do not turn it off!). Let it cool for about 10 minutes, then very gently spoon (do not pour!) the crème anglaise on top of the cheesecake.
Carefully return the cake to the oven. Bake for an additional 60 minutes at 250°F, until the cream has set but remains soft in the center; it will further stiffen in the refrigerator.
Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven.
When the cheesecake is completely cooled, run a knife around the rim and refrigerate uncovered for at least 6 hours, preferably overnight.
Sprinkle an even layer of grated palm sugar all over the top then burn with propane torch, keeping the flame about 1-2 centimeters away from the surface. Wait a few minutes until the sugar hardens.