In a mixing bowl, add Graham Crackers (250 gram), Ground Ginger (1 1/2 teaspoon), and Butter (7 tablespoon). Stir until ingredients come together.
Transfer the mixture into a 22-centimeter springform tin. Use the base of a flat-bottomed glass to press down the cookie mixture. Place in fridge to chill.
In a mixing bowl, add Cream Cheese (250 gram), Ricotta Cheese (400 gram), Whipping Cream (1 cup) and All-Purpose Flour (3 tablespoon). Using an electric mixer, beat until smooth.
Add in Egg (2) one at a time, beating as you go.
Add Honey (1/4 cup) and beat until everything is combined.
Pour the cheesecake mixture over the biscuit base. Gently tap the pan against a table to release air bubbles.
Bake at 150 degrees C (300 degrees F) for 45-50 minutes, or until the center has set.
Leave the cheesecake in the oven with the door open for 1 hour.
Place cheesecake in the fridge to cool for 6 hours.
On a tray lined with non-stick baking paper, make the fondant bees by rolling White Icing Fondant (1 package) into small balls. Paint with Black Food Coloring (to taste) and Yellow Food Coloring (to taste). Use Sliced Almonds (to taste) for wings. Allow them to dry and firm up for 3 hours.
Drizzle cheesecake with Honey (to taste) and top with fondant bees. Serve and enjoy!