Take your cream cheese out of the fridge as it needs to be at room temperature. Heat the oven to 180°C and get your pastry and cut into circles the same size as your serving glasses. Then line a tray with greaseproof paper, dust with half of the icing sugar and add the pastry, pricking them with a fork. Dust with the remaining icing sugar and cover with greaseproof paper, then add a tray on top to prevent the pastry from rising. Slide into the oven and bake for 25 mins. Remove from the oven and set aside to cool­.

Chop your chocolate into small pieces and set up a ban marie, alternatively you can melt in the microwave in 30 second bursts, then set aside to cool. In a large bowl mix the cream cheese with a wooden spoon, then in another bowl lightly whip the double cream until thickened but not in stiff peaks.

When the chocolate has been cooling for 10-15 mins, pour into the cream cheese and mix to combine, then fold in the whipped cream in 2 batches. Zest in the peel of an orange, then squeeze in the juice of half. Add the vanilla extract and a squeeze of lemon and fold to combine. Fill into glasses and set aside in the fridge for at least half an hour­

Tip the pistachios onto a tray and slide into the oven for 10 minutes. Heat the honey and cinnamon in a saucepan and set aside to cool slightly. Crumble the pastry over the cheesecake bases and add the pistachios. Drizzle over the Cinnamon honey and get stuck in.