500 g Greek-style yogurt
200g Hobnobs (or other oat-flour cookie)
60g unsalted butter, melted
1 1/2 tbsp thyme leaves
400g cream cheese, at room temperature
40g icing sugar
1lemon, finely zested to get 1 teaspoon
150g white chocolate
3 tbsp honey
Line a 23cm springform cake pan with parchment paper and set aside.
Line a sieve with a clean kitchen towel and set above a bowl. Spoon in the yogurt, then draw up the sides of the kitchen towel. Squeeze the yogurt into a ball, pressing out as much liquid as you can. You want to end up with about 340g of thickened yogurt. Set aside until required. The liquid can be thrown away.
Place the Hobnobs in a clean plastic bag and crush them finely with a rolling pin. Mix with the butter and 1 tablespoon of the thyme and spoon into the cake pan, pressing it down to form an even layer. Set aside in the fridge.
Whisk together the cream cheese, strained yogurt, icing sugar, and lemon zest until smooth and combined; this can be done in a stand mixer or using a handheld mixer.
Next melt the chocolate. This needs to be done in a heatproof bowl set over a pan of barely simmering water (taking care that the base of the bowl is not touching the water). Stir the chocolate frequently for 2 to 3 minutes, taking care not to get any moisture into the chocolate as this will cause it to seize. Spoon the melted chocolate into the cream cheese mixture and whisk until combined.
Spread the cream cheese mixture over the cookie base evenly, then refrigerate for at least 2 hours, until set.
When ready to serve, warm the honey in a small saucepan with the remaining 1/2 tablespoon of thyme leaves until thin and runny. Remove from the heat and drizzle over the cheesecake.
Release the cheesecake from the pan, divide into 8 slices, and serve.