Grease and line a 6cm deep, 20cm (base) springform pan, extending paper 2cm above edge of pan.

Process biscuits until finely chopped. Add butter. Process until combined. Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.

Using an electric mixer, beat cream cheese and 1/2 cup honey until smooth. Add cream. Beat for 2 minutes or until mixture is thick. Stir in macadamias. Spread mixture into prepared pan. Drizzle remaining honey over top of cheesecake. Using a flat-bladed knife, swirl honey through cheesecake mixture to create a marbled effect. Cover cheesecake. Freeze overnight or until firm.

Remove cheesecake from freezer. Stand at room temperature for 5 to 10 minutes. Serve.