Philippa is pretty darn good at cheesecake, and this is one of the best - I suggested the honey and ginger combination and she used it to make a fab cheesecake (based originally on her mum's recipe I think). It was semi-improvised so this recipe is a reconstruction...
It uses quark which I hadn't really heard of until recently, but it's the secret to amazing germanic-style cheesecake. It's a bit like cream cheese but it's not. Make a fab cheesecake!
Preheat the oven to 180ºC. Line a baking tin (7" diameter maybe) with greaseproof paper.
Bash the ginger biscuits up into dust (e.g. put them in a bag and hit them with a rolling pin). Melt the margarine in a pan and mix the crushed biscuits into it, then put the mixture into the lined baking tin. Spread it around to make a smooth even base and press it down - the aim is to make the base layer for the cheesecake.
Bake this base in the preheated oven for 5-10 minutes while mixing the other ingredients up:
Beat the eggs briefly. (Or if you have the patience, separate the eggs and beat just the whites, before adding the yolks back.)
Add the quark, sugar, almonds, honey and ginger to the quark. Mix it all together. Take the tin out of the oven, pour the mixture on top, and return it to the oven to bake for about 50-60 minutes. When it's ready it will brown a little on top and won't wobble much when you nudge it. Take it out and let it cool completely before serving.
I worked out these estimates, just to see if this counts as a relatively 'healthy' cheesecake:
1 slice (out of about 10 slices per cake) contains about 8.4g fat (of which 1.6g saturates, 4g monounsturates, 2.3g polyunsaturates), 24.9g carb, 657 kJ (157 kcal) energy, 0.2g salt, 0.8g fibre.
Percentagewise by weight this is roughly 9.8% fat (1.9% saturates, 4.8% monounsaturates, 2.7% polyunsaturates).