Revive a traditional cheesecake with the aromatic flavours of almonds and sweet, clear honey. The recipe calls for cream cheese, low-fat Greek yogurt to get a velvety, smooth filling which makes this dessert delicious to eat. Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 7-inch square springform cake tin. Transfer to the fridge to chill. Meanwhile, soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Beat together the low-fat cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the low-fat Greek yogurt, honey and the gelatine mixture, and mix again until smooth. Finally, add the vanilla extract and beat well. Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles. Transfer to the fridge and chill for 2-3 hours until set. When ready to serve, remove from the fridge and cut into square portions. Brush the tops of portions with the warmed honey, then sprinkle the flaked almonds on top so that they stick to the honey. Serve.