Method

• 1.
  Preheat oven to 180°C. Grease a 22cm round springform cake pan.

• 2.
  For the base, combine all ingredients in a bowl and press evenly into the base of prepared pan. Bake for 14 minutes or until golden. Reduce oven to 160°C.
• 3.
  To make the filling, place ricotta, yoghurt, sugar, eggs and orange zest in a food processor and whiz until smooth. Pour into prepared pan and smooth the surface. Bake for 1 hour 15 minutes or until almost set. Turn off oven. Leave cheesecake in the oven, with the door ajar, for 2 hours or until cooled. Chill for 3 hours or until completely cold.
• 4.
  Preheat the oven to 220°C. Grease a baking tray and line with baking paper. Place grapes on prepared tray and gently toss with honey and orange juice. Roast for 15 minutes or until grapes start to split. Remove from oven and set aside for 10 minutes to cool slightly.
• 5.
  Arrange warm grapes on cheesecake. Drizzle with grape cooking juice and cut into slices to serve.