First make the sweetened condensed milk. Combine 3/4 cups honey, 1 cup and 2 tablespoons yogurt, and 1/2 cup water in a medium sized saucepan. On medium heat, stir until combined. Continue stirring frequently for twenty minutes until the mixture begins to darken and thicken. You want it to reach a consistency where when cooled it is still able to be poured out of a container but is thick. This takes 20 to 25 minutes and should be equal to 1-14 ounce can of Sweetened Condensed Milk.

Once the mixture has reached the right consistently, pour into a glass bowl and let it cool.

Make the crust second. Preheat the oven to 325 degrees Fahrenheit. Combine all the crust ingredients in a food processor and pulse until smooth.

Pat batter into a 9-inch spring form pan until it is spread evenly. Put in the oven and bake for 20 minutes or until it becomes a light golden brown color. Let cool completely.

Now for the filling. Preheat oven to 350 degrees Fahrenheit. Combine the dripped yogurt, sweetened condensed milk, lemon juice, salt, and eggs in a medium sized bowl. Using an electric beater, mix until smooth. Pour into the spring form pan and put in the oven for 55 to 60 minutes.

Combine french cream, honey, and vanilla extract in a small bowl and mix until combined.

After the cheesecake has baked for 55 to 60 minutes and is firm (it will still jiggle but the surface will be solid enough to pour stuff on top without it sinking), pour the french cream mixture onto the surface. Make sure it is evenly spread across the whole cheesecake. Put back in the oven for 10 minutes.

Take the cheesecake out and let cool until it has reached room temperature. Then place it in the fridge. Cheesecake is best if it is allowed to rest overnight but wait at least six hours before serving. If you are going to put the Cherry Glaze on top, wait until the cheesecake has reached room temperature before pouring it on top.

Put 32 ounces of frozen cherries, 1 tablespoon lemon juice, and 2/3 cup honey in a medium sized saucepan. On medium heat, cook until the honey is completely melted and the cherries are soft and warm/hot (10 to 15 minutes).

Pour into a high speed blender and mix on high until completely smooth.

Pour back into the saucepan and turn the heat to medium. Add the 2 strips of orange peel, cinnamon stick, and 1 tablespoon whisky. Bring the mixture to a simmer for 5 minutes.

Add the tea bag and let it simmer for 3 minutes before taking out.

Keep cooking the glaze until it reduces down and thickens. Taste frequently and pour some of the glaze on a small plate occasionally and put in the fridge to test the thickness. You want it to set so that it does not roll off the surface of the cheesecake when you take the spring form away. Taste frequently because the 2 strips from the orange peel can begin to become the dominant flavor. After fifteen minutes, I chose to strain out the cinnamon stick and orange zest/peel and continued cooking the Cherry Glaze down until it reach the right consistency-about 15 to 20 more minutes.

Pour the Cherry Glaze into a glass container and let it cool enough so that it is slightly warm and still easy to pour. Slowly pour on the cheesecake and spread it evenly across the surface. Put in the fridge overnight and serve the next day.