In large saucepan, combine egg yolks, half-and-half and 2/3 cup honey. Cook over medium-high heat 8 to 10 minutes or until slightly thickened, whisking constantly. 

Remove pan from heat. Add cream cheese, vanilla bean paste and cinnamon and whisk until cream cheese is melted and mixture is smooth. Strain mixture through fine-mesh strainer set over medium bowl. Cover with plastic wrap placed directly on custard; transfer to refrigerator and chill completely.

Pour custard mixture into ice cream machine and freeze according to instructions for machine.

Meanwhile, in small bowl, stir together blueberries and remaining 2 tablespoons honey.

When ice cream has finished churning (mixture will be soft), spread 1/3 of ice cream in freezer-safe storage container. Layer with 1/3 of blueberry mixture and 1/3 of graham cracker crumbs. Repeat layers 2 more times. Transfer ice cream to freezer to harden completely (at least 8 hours) before serving.