Vanilla and Orange Mascarpone Cheesecake

For the base:
Melt the butter and honey over a very low heat.
Crush the digestive biscuits and stir into the melted butter until well mixed.
Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

For the cheesecake topping:
Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

Spread the cheesecake mixture onto the biscuit base and chill.

Delicious with a roasted rhubarb and orange compote.