Preheat the oven to 275°. Grease the bottom and sides of an 8-inch springform pan.
In a large bowl, mix the oatcake and walnut crumbs, melted butter, a pinch of salt and some black pepper until thoroughly combined. Transfer the crust mixture to the pan. Using the back of a spoon, spread the crumbs in an even layer, pressing with the spoon to compact the crust. Refrigerate while you make the filling.
In a large bowl, using an electric mixer, beat the cream cheese at medium speed until smooth. Add the sour cream; beat again until smooth. Add the eggs in three additions, beating to blend between additions.
Sift the flour over the cream cheese mixture; season and fold to blend. Fold in the blue cheese, thyme and 2 tsp. honey.
Spoon the filling over the crust; smooth the top. Bake until the cake wobbles very slightly in the center, about 1 hour. Turn off the heat and let the cake cool completely in the oven, about 2 hours. Slice and serve with a drizzle of honey.