Ginger Cheesecake

Place biscuits inside food mixer and blitz them to fine crumbs.

Melt butter and syrup in a saucepan, add biscuit crumbs and stir well. Press mixture into lightly buttered push up cake tin. Can use a deep dish lined with foil if prefer. Smooth level with back of spoon and chill in fridge.

Place all other filling ingredients into processor and whisk well until combined and thickened. Mix should be quite stiff and hold its shape.

Place filling on top of the chilled biscuit base , smoothing it level and refrigerate for 2 /3 hours.

Serve chilled with a drizzle of runny honey. Keeps well in fridge for few days.