Preheat the oven to 190C, grease and line and 20-25cm cake tin.
To make the base, melt the butter in a small saucepan and leave to cool slightly.
Crush the digestive biscuits - I use a pestle and mortar - and then mix them to the melted butter until all well combined.
Spoon the mixture into the prepared cake tin and then level it out with the back of a spoon, pressing down gently.
Bake for 5 minutes and then set aside.
For the cheesecake, first cream the butter, sugar and ricotta until light and fluffy.
Separate the eggs and then beat the yolks into the fluffy mixture one at a time and then mix in the crème fraiche.
Fold in the ground almonds and semolina then stir in the honey til well combined.
Whisk the eggs whites until stiff then fold these into the mixture carefully and lightly to keep as much air as possible.
Pour the mixture into the cake tin on top of the biscuit base and bake for about 50 minutes until it's golden brown on top.
Leave it to cool in the oven and in the tin for another 30-40 minutes.
Turn the cake out onto your serving plate, top with crème fraiche, honeysuckle flowers and a drizzling of honey.