Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan. Double-wrap outside of pan with heavy-duty foil. Blend cracker crumbs, melted butter sesame seeds. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Keep oven on.
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, honey, and salt, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sgreek yogurt. whipping cream, lemon juice, lemon peel, and tahini.
3Pour filling into crust. Place springform pan in large pan. Pour enough boiling water into pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top, about 1 hour 25 minutes. Turn off oven and prop open oven. Let cake stand in oven 1 hour (cake will fall slightly, and that’s ok).
4Remove springform pan from water bath. Remove foil and cool cheesecake completely. Cover and refrigerate until cold. Release pan sides from cheesecake, and transfer cheesecake to a serving plate.
5While cake is chilling, mix topping ingredients in a medium sized saucepan. Bring to a boil, and cook for 3 minutes. Remove from heat and let cool. Remove lemon peel.
To serve, spoon topping over cheesecake slices. Garnish with a lemon twist, if desired.