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Crush the biscuits using a food processor until crumbs form.
Add melted butter, honey and process until evenly moistened.
Press the crumbs mixture with the back of the spoon into the bottom and 4cm-1,5inch up side of a 20cm-8inch springform pan.
Refrigerate until prepare the filling.
In a large bowl, place cream cheese, vanilla, lemon zest, sugar and mix just until combined and creamy. Don't mix too much if you use an electric mixer, you don't have to incorporate air bubbles.
Add whipping cream and mix just until combined (about 1 minute).
Add yogurt, condensed milk and mix just until combined.
In a small bowl, place cornstarch and add warm milk little by little until get a fluid mix.
Add the cornstarch mix into the cream cheese mix and mix just until combined: don't overmix!
Wrap the bottom of the pan with a double alluminium foil, place the Cream Cheese Filling over the crust and spread evenly with a spatula.
Bake in waterbath in preheated oven (no fan, upper and lower heat) at 160°C-320°F for 45-50 minutes.
Turn the oven off, open the oven door and slowly let the cheesecake cool down in the oven for 30 minutes.
Remove the cheesecake from the oven and cool down at room temperature.
Put in refrigerator to chill bevore serving for at least 3-4 hours, better overnight.