500g Cream cheese
2/3 cup castor sugar
1/4 cup honey
Grease and line a 10" springform pan. Preheat oven to 160 degrees fanforced.
Crush biscuits and butter in a food processor until it resembles breadcrumbs. Press into base of pan and sides. Place in fridge until hardened.
Beat cream cheese and sugar in electric mixer until smooth. Add eggs one at a time and beat until combined. Add honey. Pour mixture onto base.
An electric mixer takes all the work out and adds plenty of air - use a whisk if you don't have one
Bake for 30-40 minutes. There will be a 3" wobbly section in the middle but this will set upon cooling. Turn oven off and cool, leaving door ajar. Refrigerate until ready to serve. The sides will come away from the pan - ensure it is well greased.
The Crumb base has shrunk away from the sides
To prevent cracks, you can bake this in a water bath by wrapping the bottom of the tin in foil. Do not open the oven during baking time as this too may cause cracks.