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1
Line a 9-inch springform cake pan with parchment paper and set aside.
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2
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 1 2/3 cups of thickened yogurt. Set aside until required. Discard the liquid.
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3
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.
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4
Whisk together the cream cheese, strained yogurt, confectioners' sugar, and lemon zest until smooth and combined; this can be done in a stand mixer or using a handheld mixer.
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5
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.
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6
Spread the cream cheese mixture over the cookie base evenly, then refrigerate for at least 2 hours, until set.
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7
When ready to serve, warm the honey in a small saucepan with the remaining 1 1/2 teaspoon of thyme leaves until thin and runny. Remove from the heat and drizzle over the cheesecake.
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8
Release the cheesecake from the pan, divide into 8 slices, and serve.
