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Preheat the oven to 180°C/160°C fan/gas mark 4.
Mix the melted butter with the pastry and sugar in a bowl. Fluff the pastry by pulling it and loosening the shreds with your hands till it gets an even coating of sugar and butter. Divide into four equal amounts, pulling each clump of pastry out of the mass like a little ball of yarn. Place these on a baking tray lined with parchment paper.
Bake for about 12-15 minutes or until golden. Allow to cool and keep in an airtight container until ready to serve.
Place all the cheesecake cream ingredients in a large bowl and combine with a spatula or a big spoon, using circular folding motions until the mixture thickens and starts to hold the swirls.
Put the honey and water for the syrup in a small pan and boil together for 1 minute, skimming off any foam or impurities that come to the top. Remove from the hob and leave to cool.
When you come to assemble the dessert, place a pastry nest on each plate and top with a generous scoop of the cheesecake mix. Sprinkle over the herb leaves and chopped nuts, add a few blueberries or a couple of slices of peach, and drizzle a tablespoon of the honey syrup over everything.