Preheat the oven to 425°F. Line an 8- or 9-inch springform or cake pan with parchment paper. Crumple the paper, then press it into the pan and lightly spray with non-stick cooking spray.
In a stand mixer or large bowl, mix sugar and cornstarch. Add labne, melted butter, eggs, heavy cream, honey, salt, and vanilla (if using). Stir on low speed or by hand for about 3 minutes until smooth.
Pour the mixture into the prepared pan, tap it to remove air bubbles, and bake for 55 minutes. The top should be golden brown with a bit of wobble in the center.
Cool at room temperature, then refrigerate for at least 4 hours or overnight. Cook honey in a pan until golden brown, stir in butter and salt, and keep warm.
Drizzle honey caramel over the cheesecake and top with fresh fruit, if desired.
Slice and serve with an extra drizzle of honey caramel. Enjoy the creamy, tangy goodness!