Preheat oven to 375º.

Over low heat, melt butter.

Crush graham crackers in a food processor or blender until they have a sandy texture. Don’t over-blend into a flour. Pour into large bowl. Add butter and pinch of sea salt, and mix until you have a wet sand-like blend.

Press mixture evenly into bottom and sides of 9" pie pan. Bake for 10-12 minutes, until golden brown. Remove and let cool completely on a rack.

Using electric mixer, whip cream cheese, lemon juice, almond extract, vanilla, and ½ cup of honey until completely smooth (about 5 minutes). Set aside.

In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture. Set aside.

Using a fork, mortar and pestle, or other macerating device, crush strawberries with 1 tablespoon of honey. Set aside.

Whip the second cup of whipping cream with 1 tablespoon of honey until soft peaks form.

Once pie crust is completely cool, spread the whipped cream cheese mixture into the bottom of the pan.

In a clean bowl, mix a little over half of the honey whipped cream with a half cup or more of crushed strawberries, as you like. Spread this evenly over the top of the whipped cream cheese.

Scoop the rest of the honey whipped cream onto the center of the strawberry whipped cream and make another, smaller circle. Swirl in more of the macerated strawberries.

Arrange blueberries in rows atop this layer. Chill at least two hours. Slice and serve with extra fresh fruit and macerated strawberries, as you like.