Preheat the oven to 150 C Fan. Wrap the bottom of the tin with tin foil (see photos above).
Using a rolling pin crush the ginger nut biscuits into crumbs or, alternatively, process them in a food processor. Mix in the melted butter and press the mixture into the base of a 20cm springform tin. Place in the oven for 5 minutes and then leave to cool down.
Place cream cheese, flour, honey, vanilla paste and creme fraiche in a large bowl and beat until smooth (take your time here - it normally takes about 3 minutes using an electric hand-held mixer). Add the eggs, egg yolk and stem ginger and mix those in with a spatula. Don't use the electric mixer once the eggs are added. Pour the filling on top of the gingernut biscuit base. Then place the tin in a baking tray with high rims and pour approx. 2cm of boiling water in the baking tray to surround the cheesecake (the foil will protect the cheesecake from water seeping in).
Place in the centre of the oven and bake for 40-45 minutes. Your cheesecake should be set around the edges, but still have a good wobble in the middle. Leave the cheesecake to cool in the switched-off oven for an hour, then open the door and leave it for another hour. Continue cooling at room temperature.
When your cheesecake has cooled to room temperature, spread the creme fraiche on top and transfer to a fridge for at least 3 hours to firm up.
In the meantime, make the salted honey topping. Place the honey,1 tbsp water and lemon juice in a small saucepan and heat on low-medium heat stirring continuously until the mixture is starting to boil. Then stop stirring, but instead swirl the pan until the mixture turns a slightly darker golden colour. Take the pan off the heat and stir in the double cream. Finally, stir in the salt and leave to cool down.
Take the cheesecake out of the fridge half an hour before serving. Run the knife around the inner edge of the tin to help release the cheesecake. Serve with the salted honey spooned over the top!
Based on Janine Ratcliffe's Salted Honey Cheesecake