Honey Yogurt Cheesecake

Ingredients:
150 gm amaretti or digestive biscuits
85 gm toasted flaked almonds
85 gm melted butter
250 ml greek yogurt
750 gm mascarpone
2 eggs
zest of 1 lemon
zest of 1 orange
250 ml honey (orange blossom preferred)

Heat oven to 150 c. Crush the biscuits and most of the almonds in a food processor with the butter. Press it uniformly in a dish (about 23 cm diameter). Bake for 10 min.s until crisp and well set.
Stir or mash together the yogurt and the mascarpone. Then whisk in the eggs one at a time. Stir in the lemon and orange zest and the honey. Spread uniformly over biscuit base. Cover with foil and cook for about 1 hour. After that, remove cover and cook for another 20 min.s or till it is evenly browned on top with a the middle just a bit wobbly. Scatter the rest of the almonds and let it be inside the over for about 10 min.s after you have turned the heat off.
Leave it to cool. Serve with fresh fruit.