Yoghurt "Petit Suisse" Cheesecake (00077)

For almond crust
8 oz almond macaroons
3 oz melted butter

For filling
8 oz cream cheese
5 oz natural yoghurt
2 tbsp liquid honey
grated zest of 1 orange

For decoration
5 slices of orange

Crush macaroons between greaseproof paper with rolling pin.
Put in bowl, stir in melted butter.
Pat firmly into 8" flan ring lined with greaseproof paper.
Either chill until very firm, or bake for 10 mins at 375° then chill.
Sieve cream cheese and mix with yoghurt, honey and orange zest.
Pour into chilled pie shell.
Serve decorated with orange slices.