Cheesecake with brandied muscatels | Women's Weekly Food

Ingredients

• 125 gram (4 ounces) sponge finger biscuits
• 50 gram (1½ ounces) unsalted butter, melted
• 500 gram (1 pound) unsalted fresh myzithra cheese
• 1/2 cup (80g) icing (confectioners') sugar
• 1 tablespoon lemon rind, finely grated
• 1 tablespoon cornflour (cornstarch)
• 4 eggs
• 1/2 cup (125ml) thickened (heavy) cream
• 2 tablespoon flaked almonds, chopped coarsely brandied muscatels
• 3/4 cup (165g) firmly packed light brown sugar
• 1/4 cup (60ml) water
• 1/4 cup (60ml) brandy
• 1 tablespoon honey
• 12 small_piece clusters muscatels