In a small mixing bowl, add the heavy cream, 2 tablespoons of honey and the remaining 2/3 of the orange zest. Use a hand-held mixer and beat on high speed until stiff peaks form. Divide the whipped cream in half. One half will go into the cheesecake filling, the other half will go on top of the cheesecake.
In a very small bowl, add 2 teaspoons of lemon juice and sprinkle the gelatin over top. Let it bloom, and absorb the liquid, for about 3-5 minutes.
While the gelatin is blooming - In a small saucepan, add the orange juice and remaining 2 tablespoons of the honey. Simmer until the honey melts and small bubbles form along the sides of the saucepan. Add the gelatin and stir until it melts into the juice. Remove from the heat and let it cool to room temperature. You can transfer the juice to another bowl to cool faster.
In a medium mixing bowl, add the cream cheese and the remaining 1/2 teaspoon of lemon juice. Use a hand-held mixer and beat until the cream cheese is smooth and creamy.
Once the juice is cooled to room temperature, add it to the cream cheese and beat until combined and smooth. Using a spatula, gently fold in half of the whipped cream to the cheesecake batter. Continue to fold until no streaks of whipped cream remain.
Remove the springform pans from the freezer and pour the batter on top of the chilled crust, and smooth to the edges of the pans. Top the cheesecake batter with the remaining whipped cream and gently smooth to the edges. Refrigerate the cheesecakes for at least 4 hours, or overnight is best.
When ready to serve the cheesecakes, gently release the springs and sides on the springform pans. Using a sharp knife or offset spatula, gently lift the cakes from the bottom to release from the bottoms of the pans. Garnish with an orange slice and enjoy!