PREPARATION:

1. Preheat oven to 350°F. Spray 8-inch round cake pan with nonstick cooking spray. Cut 8-inch parchment paper or waxed paper circle to fit bottom of pan. Place paper in pan; spray lightly with cooking spray.
2. Beat cream cheese, eggs, 1/3 cup sugar substitute, honey and 2 teaspoons vanilla in large bowl with electric mixer at medium speed 2 to 3 minutes or just until well blended. With mixer running at low speed, beat in cocoa until well blended. Do not overbeat.
3. Pour batter into prepared pan. Bake 35 to 40 minutes or until center is set. Cool 10 minutes on wire rack; run thin knife around edge of cheesecake to loosen. Cool completely.
4. Invert cheesecake onto plate. Remove parchment paper. Place serving plate over cake; invert cake top side up. Cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight.
5. Beat cream, remaining 2 teaspoons sugar substitute and 1 teaspoon vanilla in small deep bowl with electric mixer at high speed until stiff peaks form. Serve with cheesecake.