Macadamia & Honey Baked Cheesecake

1. Preheat oven to 160 degrees
2. Grease and linebase of a cake tin
3. Roast the macadamias in the oven or very carefully in a frying pan (they burn quickly)
4. Process the biscuits in a food processor and then add the butter and process until well combined
5. Press the biscuit mixture into the bottom of the cake tin before refrigerating
6. Combine the cream cheese and ricotta, sugar and 1/4 cup honey and mix beat until smooth before adding the eggs one at a time
7. Fold in the sour cream gently
8. Spread two thirds of the macadamias over biscuit base, then drizzle with 2 tablespoons of the honey
9. cover with the cheesecake filling
10. Place on a flat tray and bake for about an hour or until a skewer inserted into the centre comes out clean
11. Turn off the oven and open the door, leaving teh cheesecake to cool completely in oven
12. Put the cheesecake in the fridge for 3 hours to overnight
13. When you are ready to serve heat the remaining honey in the microwave, sprinkle the cake with macadamias and pour the hot honey over the cake
14. Serve with strawberries

I usually mix in 1/4 cup ricotta in with the cream cheese as well