To make the biscuit base, melt the butter with the honey in a sauce pan. Add the crushed biscuits and cinnamon and mix together until well combined. Carefully press 1 tbsp of the biscuit mixture into the bottom of each mould, trying to keep sides as clean as possible. To make the cheese cake filling, soak the gelatine leaves in cold water to soften. Gently warm each of the fruit purees separately. Squeeze the excess water from the gelatine leaves and dissolve two leaves in each of the hot fruit purees. Put them aside to cool. Mix together the cream cheese and caster sugar until smooth and well combined, then mix in the crème fraiche. In a separate bowl, whip the cream to soft peaks, taking care not to over whip. Divide the cream cheese and crème fraiche mixture into three equal parts. Once the fruit purees have cooled down to room temperature, mix each one separately with a third of the cream cheese mixture, using a whisk. From this point you must work quickly as the gelatine can set. Divide the whipped the cream into three equal parts and gently fold through each of the three fruity cream cheese mixtures until combined. Starting with strawberry, followed by raspberry and then blueberry, layer the three fruit mixtures in the lined moulds. Flatten the top layer with a pallet knife and chill for at least 4 hours before serving.