Preheat Oven to 325 F (160 C), set aside Pecan Crust.
In the bowl of a stand mixer fitted with paddle attachment, on medium speed, mix together room temperature mascarpone and cream cheese. Scrape sides and bottom of bowl as needed.
Add each egg and mix one a time.
Pour in honey, vanilla, orange blossom water, and salt. Mix until combined.
Transfer cheesecake filling into pie crust. Tap the sides of the pan with a spoon to release any air bubbles.
Bake on middle rack of oven for 45 minutes until just the center of the cheesecake is still wobbly.
Turn off oven and let cool with the oven door ope for an hour.
Remove cheesecake from oven and let cool completely on a cooling rack. Place pie in fridge 2-3 hrs to chill before serving.