Lemon cheesecake

Grease the mould and line it with parchment paper at the base and sides. Reduce the biscuits to very fine crumbs and melt the butter which will later be added to the biscuit crumbs. Add everything together and use it as a base, pressing it down well with the back of a spoon. Place in the fridge to cool. In the meantime, prepare the cream, adding together the cream cheese, honey and sugar. Pour the cream into the mould placed previously in the fridge, level it well and transfer the cheesecake into the freezer for at least an hour, covered with aluminium foil. Prepare the gelatine for the cover by putting the sugar, cornstarch and lemon zest into a pan. Slowly add water and the lemon juice. Turn on the heat and allow to thicken, stirring constantly. Once the gelatine has thickened, remove from the heat and allow to cool. Pour onto the cheesecake and level with a spatula. For decoration, cut thin slices of lemon. Place in the freezer again for at least 2 hours. Take it out of the freezer 30 minutes before serving, cut the chocolate into flakes and sprinkle each slice with flakes.