To make the crust, add the cereal and melted butter to a food processor and process until the texture is like coarse, damp sand. Press into the bottom of a spring form pie plate. Refrigerate.

Using a mixer beat the marscapone cheese until it is light and fluffy. Add in the cold whipping cream and beat for 2 to 3 minutes. Fold in the pumpkin, sugar, honey, and spice and beat until just combined. Pour the cheesecake filling into the spring form pan. Refrigerate for 2-4 hours or until set. Serve with additional whipped cream and caramel sauce if desired.