Preheat oven to 375˚F (190˚C).

Combine the cookie crumbs and honey in a bowl. Press into the bottom and up the sides of a 9-inch (22-cm) springform pan. Place in the refrigerator until ready to use.

In the bowl of an electric mixer, whisk together the egg whites, cream cheese, sugar, vanilla, and salt. Add the yogurt and mix to combine. Pour the mixture into the prepared pan and bake for 35 to 45 minutes, or until set. The filling will still look soft. Remove from oven and let the cheesecake stand at room temperature for 1 hour before topping with preserved fruit. Spread one of the Greek spoon sweets on top and chill for a few hours until completely set.