Preheat the oven to 300°F.

Remove the sides from the springform pan and place the pan bottom on top of two 18 inch square sheets of aluminum foil. Fold the edges of the foil into a loose cone shape so that the sides of the pan can be slipped down over the top. Close the sides of the pan around the bottom and then press the foil against the inside of the sides of the pan. The result will be the foil outside the pan on the bottom and inside the pan on the sides.

Fill a large roasting pan with about 1 1/2 inches of water and place in the oven.

Place the graham crackers in food processor fitted with a steel blade and process until they are fine crumbs. Drizzle in the honey through the top of the food processor until well blended into the crumbs then stop the food processor.

In a small mixing bowl gently whisk the first egg white until it is frothy. Place the cracker crumbs in the egg whites and blend together with a fork. Press the crumb mixture into the bottom of the springform pan. Place the pan in the oven and cook for ten minutes. Remove from the oven.

While the crust is cooling, place the non-fat cream cheese, reduced-fat cream cheese, non-fat sour cream, 1% cottage cheese, stevia, vanilla extract, lemon juice, egg substitute and salt in a clean food processor bowl fitted with a steel blade. Process until smooth.

In a copper bowl, whisk the 3 remaining egg whites until they form stiff peaks. Gently fold in the batter from the food processor until well blended.

Pour the batter into the springform pan. Place the pan in the heated water bath and bake for one hour. Turn off the oven and remove the water bath from the oven. Return just the cheesecake (without the water bath) to the warm oven and allow to sit for 2 hours in the oven as it cools.

Chill for at least four hours before serving.