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Preheat the oven to 180°C.
First make the biscuit base. Butter and line a 23 cm loose-bottomed tin covered with baking parchment. Place the digestive biscuits in a plastic food bag and crush to crumbs. Put the crumbs in a bowl and pour over the melted butter. Mix thoroughly until the crumbs are completely coated and form a loose dough. Distribute the dough at the base of the tin in a 10 mm layer (or thicker if you like). Bake in the oven for 10-20 min and let cool down.
Now it’s time for the tasty filling! Mix the cheese, a shot of vodka, icing sugar and the vanilla seeds that you've removed from the pod in a bowl and beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Add the eggs, honey, and maybe a dash of lemon juice, and mix again. Taste the filling and add more honey or lemon juice to taste. Spoon the creamy mixture on top of the biscuit base. Work from the edges inwards and make sure that there are no air bubbles. Bake in the oven for 30 min at 180°C and let cool down.
Turn up the oven to 200°C and toast crushed almonds for 10 minutes. Let cool down and sprinkle over the chilled cheesecake together with a drizzle of honey and serve.