Grease and line 20cm springform cake tin.
Break apart gingernut biscuits, then process in food processor. Add butter to biscuit, then continue to process until combined.
Press combined mix into tin to form the base of the cheesecake, and place tin in freezer for 20 minutes to set.
Process cream cheese and AB's honey until smooth. Pour thickened cream, then
continue processing until thick. Stir in chopped macadamia into the mix.
Remove the gingernut base from freezer, and evenly spread cream cheese mix.
Cover cheesecake with plastic wrap, and put cheesecake into the freezer overnight, or
Allow 15 minutes for the cheesecake to soften before serving.