Line a strainer with a clean gauze cloth and place it on a bowl.

Spoon in the yogurt, then lift the sides of the gauze and form the yogurt into a ball; squeeze out the liquid as much as possible.

Place in the fridge and allow to drain further.

You should have about 350 g of drained yogurt left.

Line a 26 cm cake pan with baking paper.

Remove thyme from the stem and set aside.

Melt the butter and mix it with the thyme.

Meanwhile, place oatmeal cookies in a plastic bag and crush them with a rolling pin.

Mix the butter and thyme with the oatmeal cookies until well-mixed.

Spoon the mixture into the bottom of the cake pan, pressing firmly to form an even layer.

Store it in the fridge.

Blend the drained yogurt, cream cheese, powdered sugar, and lemon zest with a stand or hand mixer until smooth. Chill in the fridge.

Melt the white chocolate in a bain-marie. To do this, pour some water into a pot and place a bowl on top of it. The bowl should be larger than the pot so the bottom doesn’t touch the water. Add the chocolate drops to the bowl and melt.

Remove the cheesecake cream from the fridge, add the melted chocolate, and whisk.

Spread the cheesecake cream evenly on the crumb crust, spreading it with a spatula in a spiral pattern.

Allow the cake to set in the fridge for about two hours.

To serve, heat the honey in a small saucepan with the remaining thyme leaves until runny.

Drizzle over the cheesecake to finish.

Remove the cheesecake from the mold, cut it into slices, and serve.