1.Preheat oven to 140°C (120°C fan forced). Grease 20cm (8-inch) round springform tin, line base and side with baking paper.
2.Process biscuits until fine. Add butter, process until combined. Press mixture firmly over base of tin. Refrigerate 30 minutes.
3.Meanwhile, beat cheese, sifted icing sugar, rind and cornflour in small bowl with electric mixer until smooth. Beat in eggs, one at a time, beat in cream, in two batches. Pour mixture into tin, sprinkle with nuts.
4.Bake cheesecake about 1 hour 10 minutes. Turn oven off, leave to cool completely in oven with door ajar. Cover, refrigerate 1 hour.
5.Meanwhile, make brandied muscatels. Stir sugar, the water, brandy and honey in small saucepan over heat until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until thickened slightly. Add muscatels, cool.
6.Serve cheesecake topped with muscatels and drizzled with syrup.
Myzithra cheese is the traditional Greek cheese used in this cheesecake; you could use mascarpone as a substitute in this recipe.
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