Mixed spice filling
1.Grease a deep 19cm (8-inch) square cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) above sides of pan.
2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan, refrigerate 30 minutes.
3.Preheat oven to 160°C (140°C fan forced).
4.Make mixed spice filling. Beat cream cheese, sugar, extract and spice in a medium bowl with an electric mixer until smooth, beat in cream and egg yolks. Beat egg whites in a small bowl with an electric mixer until soft peaks form, fold into cream cheese mixture.
5.Pour filling into pan, bake 50 minutes. Cool in oven with door ajar. Refrigerate cheesecake 3 hours or overnight.
6.Make honey syrup. Combine ingredients in a small saucepan, bring to the boil, remove from heat. Discard the cinnamon stick before serving.
7.Serve cheesecake with warm syrup.