Combine strawberries and 1/3 c honey in a bowl. Let sit in refrigerator, at least 4 hours, or overnight.
Preheat oven to 375°F Wrap a 10" springform pan with heavy-duty aluminum foil.
Bring butter and 2 tbsp honey to a boil in a small saucepan. Set aside.
Grind vanilla wafers to fine crumbs in a food processor. Add nuts, salt and butter mixture, and process until nuts are finely chopped.
Press mixture into springform pan, and 1" up the sides. Compact firmly with the bottom of a glass or measuring cup.
Bake until golden, about 12 minutes. Cool on rack. Reduce oven to 325°F.
Beat cream cheese and ricotta cheese in a large bowl or standing mixer until smooth. Add sugar and 9 tbsp honey.
Add eggs one at a time, beating after each addition until egg is fully incorporated.
Add vanilla and lemon extracts. Pour into cooled crust.
Bake until puffed and golden, and center barely wiggles when shaken, about 70 minutes. Transfer to rack and cool completely, at least 2 hours. When cool, transfer to refrigerator and chill at least 4 hours.
Run knife around sides of pan to loosen cake before releasing sides of pan. Transfer to serving platter. Drizzle top of cake with honey in a zigzag pattern, and serve with strawberry compote.