Heat oven to 350ºF (180ºC). Grease a 9” x 13” rectangle spring-form pan with vegetable spray or line a 9” x 13” rectangle pan with parchment paper.
In a large mixing bowl stir together the graham cracker crumbs and walnuts until combined. Add the butter stir until the mixture becomes crumbly and wet. Press the graham cracker mixture into the bottom of the greased pan.
Bake until the crust is golden brown, about 15 minutes. Let cool to the touch.
For the filling:
In the bowl of a stand mixer beat the egg whites until stiff. In a blender, blend the egg yolks, honey, sugar, lemon juice, flour and cream cheese until thoroughly combined.
Fold the batter into the egg whites using a spatula then fold in the sour cream.
Pour the mixture into the cake pan and bake until the mixture is set, about 40 minutes. Refrigerate in the cake pan for 6 hours or until completely chilled.
For topping:
Add the cream and sugar to a stand mixer and whip until stiff peaks form. Spread evenly over the cheesecake.
Fill a piping bag fitted fitted with a medium star tip with the whipped cream.
Arrange berries on top to look like a flag, alternating raspberries and whipped cream to form stripes.