Preheat oven to 350°F and grease a 9-inch springform pan with butter. Wrap the outside of prepared springform pan tightly with 1 layer of heavy-duty aluminum foil. Add grissini to a large food processor and pulse until it resembles a fine crumb. Add butter and pulse to combine. Press grissini mixture into prepared pan and press firmly to create an even layer. Refrigerate until ready to fill.

In the same clean food processor, blend ricotta and cream cheese together until smooth. Add sugar and salt and blend until combined. With the food processor running, add eggs, one at a time, until just combined. Stir in basil, oregano and thyme until combined.

Pour ricotta mixture into prepared pan. Tap pan gently against counter to release any air bubbles. Place springform pan inside a large baking pan. Pour hot water inside baking pan until it reaches halfway up the springform pan.

Bake until edges are set and cheesecake wobbles just slightly, about 1 hour 30 minutes to 1 hour 40 minutes. Allow to cool completely at room temperature. Refrigerate for at least 4 hours. Remove sides of springform pan from cheesecake. Top with folded mortadella slices, pistachios and additional thyme. Drizzle with honey and serve.