Step 1

Preheat oven to 180C. Line the base and sides of a 24cm (base measurement) springform cake pan with baking paper.

Step 2

Process the biscuits in a food processor until fine crumbs form. Add butter and process until well combined. Press the biscuit mixture over the base of lined pan. Place on a large baking tray and place in the fridge to chill.

Step 3

Meanwhile, use an electric mixer to beat the cream cheese, orange rind, lemon rind and sugar in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and lemon juice and beat until combined.

Step 4

Pour the cream cheese mixture over the biscuit base in the pan. Bake for 1 1/4 hours or until almost set. Set aside for 15 mins to cool.

Step 5

Meanwhile, to make the sour cream topping, combine the sour cream, sugar and lemon juice in a medium bowl.

Step 6

Spread the sour cream topping over the cheesecake. Bake for 15 mins or until set. Set aside for 15 mins to cool. Place in the fridge until chilled.

Step 7

Combine orange and honey in a small bowl. Spoon mixture over the cheesecake and sprinkle with thyme to serve.