No Bake Rose Honey Cheesecake

14 ounces of any favorite plain cookie without icing (whole wheat, oatmeal or graham cookies are all good choices for use in the crust)
3 ounces (1 jar) Joon Rose Petal honey
6 tablespoons melted butter
¼ cup unsalted pistachios
16 ounces cream cheese
1 teaspoon vanilla extract
½ teaspoon orange rind
Rose petals for garnish (optional)

In a food processor mix the cookies, butter, 1 tablespoon of the Rose Honey and the pistachios.
Arrange the crust in a buttered 8 inch serving dish (individual muffin cups can also be used). The crust has to be pressed down with back of a spoon then refrigerated.
Blend the cream cheese (room temperature), vanilla, orange rind and 2 tablespoons of the Rose Honey till well mixed and smooth in consistency.
Top the crust with the cream cheese mixture and refrigerate for at least 12 hours before serving.
Additional Rose Honey can be drizzled on top, whipped cream or chopped pistachios can also be used to garnish before serving.