Prepare the Biscuit Base: Place the digestive biscuits into a large freezer bag and crush them finely using a rolling pin until they resemble coarse sand. Alternatively, blitz them in a food processor until fine crumbs form. The aroma of sweet biscuits should fill the air.

Combine with Butter: Melt the unsalted butter in a small saucepan over a low heat or in the microwave. Pour the melted butter over the biscuit crumbs in a bowl and mix thoroughly until all the crumbs are evenly coated and glistening.

Form the Base: Press the buttered biscuit mixture firmly into the bottom of a 20cm springform tin, ensuring an even layer. Use the back of a spoon or the bottom of a glass to really compact it down. Place the tin in the fridge to chill for at least 30 minutes until the base feels firm to the touch.

Bloom the Gelatine: If using gelatine powder, sprinkle it over 3 tablespoons of cold water in a small, heatproof bowl. Let it sit for 5-10 minutes until it "blooms" and turns into a wobbly, translucent mass. If using leaves, soak them in a bowl of cold water for 5 minutes until soft.

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps visible, ensuring a consistent pale colour. Add the Greek yoghurt, double cream, honey, vanilla extract, lemon juice, and a pinch of salt. Beat on a medium speed until the mixture is light, fluffy, and well combined – it should have a wonderfully smooth, slightly thickened texture.

Dissolve Gelatine and Combine: Gently heat the bloomed gelatine (either in the microwave for 10-15 seconds or over a pan of simmering water) until it's fully dissolved and clear. It should be completely liquid with no granules. If using gelatine leaves, squeeze out excess water and stir into a tablespoon of the warm cream mixture until dissolved. Slowly pour the dissolved gelatine into the cheesecake filling while continuously mixing on a low speed, ensuring it's thoroughly incorporated without any streaks.

Assemble the Cheesecake: Pour the smooth, creamy filling over the chilled biscuit base in the springform tin. Gently tap the tin a few times on the counter to release any air bubbles and ensure an even top. The surface should look perfectly level and glossy.

Chill and Set: Cover the cheesecake loosely with cling film and refrigerate for a minimum of 4-6 hours, but ideally overnight. The cheesecake is ready when the filling is completely firm and no longer wobbly in the centre when gently nudged. This is the crucial step for a perfect slice!

Serve: Once fully set, carefully remove the cheesecake from the springform tin. Serve chilled, garnished with fresh berries, a drizzle of extra honey, and a few fresh mint leaves for a burst of colour and aroma.