Bring cream cheese, eggs, and cottage cheese to room temperature prior to starting. Preheat the oven to 300 degrees. Crush the vanilla wafers until finely crumbled. Gradually add the melted butter to the cookie crumbs until the mixture holds the shape when squeezed together. Press into the bottom of a greased 10-inch spring-form pan. Mix the cream cheese, salt, and sugar together just until smooth in a large bowl. Gradually add the egg yolks, and then eggs, scraping the sides of the bowl as needed to prevent lumps. Melt the white chocolate in the microwave on low power at 30 second intervals until melted. Blend the cottage cheese until just smooth. Combine the cottage cheese with 3/4 cup of the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and white chocolate. Stir this mixture into the cream cheese mixture. Combine 1/4 cup of the pumpkin puree, honey and two tablespoons of the cheesecake filling in a bowl. Set aside. Pour the cheesecake filling over the prepared crust. Pipe the reserved pumpkin, honey mixture over the top of the filling in a spiral fashion. Drag a knife through the mixture from the center to the edge of several times to create a web pattern. Bake at 300 degrees for 45 minutes to an hour or until the sides are set, but the interior is just slightly loose. Cool at room temperature for two hours, then refrigerate overnight. Remove from pan and garnish with chocolate shavings if desired. *Optional: pumpkin pie spice can be made instead of purchased by blending 2 parts cinnamon, 1 part ginger, 1 part nutmeg, and 1 part cloves.