Lightly grease two 4-inch springform pans. In a food processor, pulse the vanilla wafers, 2 teaspoons honey, and ⅓ of the orange zest until fine. Drizzle in melted butter and pulse until sandy. Press this mixture into the bottom of each pan and freeze for 15 minutes.

In a mixing bowl, combine the heavy whipping cream, 2 tablespoons of honey, and ⅔ of the orange zest. Whip until stiff peaks form, about 3-5 minutes. Reserve half for topping later.

Mix lemon juice and gelatin powder in a small bowl and let sit for 3-5 minutes to bloom.

In a saucepan, combine orange juice and remaining 2 tablespoons of honey. Heat until gently bubbling, then stir in bloomed gelatin. Let cool to room temperature.

In a large bowl, beat cream cheese until smooth. Gradually add cooled orange juice mixture and remaining 2.5 teaspoons of lemon juice. Fold in half of the whipped cream until smooth.

Pour cheesecake filling over chilled crusts, smooth with a spatula, and layer remaining whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours, overnight is ideal.

Release mini cheesecakes from the pans, garnish with fresh orange slices, slice, and enjoy!