Crush sugar cookies in a food processor. Mix crumbs with honey, brown sugar, and melted butter. Press mixture into the bottom and sides of a 12-inch springform pan. Refrigerate until firm.
In a separate bowl, combine mascarpone, sugar, cream, eggs, lemon zest, vanilla, and salt. Mix until smooth, then pour into the chilled crust.
Place the pan in a water bath and bake at 300°F for about 2 hours. Remove from oven, cool, and refrigerate overnight.
Decorate with whipped mascarpone and cream piped with a pastry bag. Garnish with fresh blackberries.
