A wodge of this is guaranteed to brighten up a dreary autumn morning or afternoon. It's especially delicious with Earl Grey tea.
Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal ring and press the mix evenly on the bottom of the mould.
Add the lemon juice and zest and icing sugar to the cheese, being sure not to mix it too much as this will cause the mix to split. Spoon the mix into the ring and using a palette knife press the mix well into the moulds to prevent air gaps. Remove the ring with a hot cloth. Place the cheesecake onto a plate and decorate the top with the strawberries and sprigs of fresh mint and spoon the sauce around the side.
Decorate with the remaining sugar, which has been caramelised and turned into spun sugar, over an oiled glass bowl.
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