Step 1

Line the base and sides of a 23cm springform cake pan with plastic wrap.

Step 2

Finely crush biscuits in a food processor, then transfer to a bowl. Add butter and stir until combined. Press into the base of the cake pan and chill for 30 minutes.

Step 3

Soak gelatine leaves in cold water for 5 minutes, then drain. Place orange juice and sugar in a saucepan, and stir over low heat until sugar dissolves.

Step 4

Squeeze gelatine leaves of excess water and add to pan. Remove from heat.

Step 5

In a bowl, beat together cream and yoghurt, add orange juice mixture, rind and orange blossom water. Pour over base and chill overnight. To serve, place cheesecake on a platter, drizzle with honey and sprinkle with pistachios