Ingredients:

• 350g Ready Made Figolla (without decorations)

• 50g Stork Margarine, Melted

• 500g Cream Cheese

• 165g Caster Sugar

• 2tbs Plain Flour

• 50g Pure Ground Almonds

• 1/2tsp Vanilla Essence

• 1/2 Lemon Zest

• 3 Eggs

• 200g Cream

• 2tbs Honey

• 50g Roasted Flaked Almonds

• Chocolate Eggs

Directions:

1. Preheat the oven to 180°c

2. In a food processor, crumble the figolla and add the melted margarine.

3. Place the crumb in a cake dish lined with baking paper and create the base and sides of the cheesecake by pressing down with a glass.

4. Refrigerate for 20 minutes.

5. In a large bowl combine together the cream cheese with the sugar using a hand mixer.

6. Add the flour, ground almonds, vanilla, lemon zest, eggs, and cream, and gently combine them together.

7. Pour the mixture onto the base.

8. Bake for 1 hour or until set. Check the centre, it should be wobbly but solid. Turn the oven off and let it cool in the oven, with the door slightly opened for a couple of hours.

9. Chill for 2 hours and sprinkle the top with the roasted flaked almonds before serving.

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