Crumble the biscuits into small pieces. Add the butter and mix thoroughly. Cover the baking tin with paper and lay out the bottom with the biscuit crumbs.
For the white cream, thoroughly mix the cream cheese and sour cream. Add the eggs, honey and sugar. Mix well. Finally add the orange juice. Pour the finished mixture onto the biscuits. Bake in a preheated 320°F (160 ° C) oven for about 30 minutes. Remove and allow everything to cool very well.
Puree the raspberries with the sugar. Strain through a sieve to remove seeds. Prepare the gelatin according to package directions, and add it to the raspberry puree. Allow to tighten slightly in the refrigerator. Top the cheesecake with raspberry jelly and let it sit at least 24 hours in the refrigerator.