In a mixer jar add biscuits, give it a pulse to crush them completely. After that add as much butter as is needed to bind them together.

Add honey to it. Press this into small baking tin.

Refrigerate it for 30 minutes.

Now bloom the agar agar by soaking it in water for 10 minutes to soften it. Then bring it to a boil  stirring constantly until it dissolves completely.

Whip the cream to stiff peaks.

Wash and pat dry fresh hibiscus flowers and remove centre part and peel the leaves.

As i have used fresh hibiscus flowers so dried them in microwave and then crushed it.

For this take the washed petals of hibiscus and place it in between 2 sheets of tissue paper.

Microwave it on full power for 1 minute, remove and turn it upside down. Again micro high it at the burst of 30 seconds each time till the petals are completely dry.

Remove and cool it.

In a bowl add cream cheese, whipped cream, dried and crushed hibiscus flowers, bloomed agar agar and castor sugar.

Cream all the ingredients mentioned above.

Spread it evenly over biscuit base and keep refrigerated for 3 to 4  hours.

Place the fresh hibiscus flowers in the saucepan. Pour water, bring to a boil. Then remove it from the heat immediately.

Set aside for 15 minutes so that the flavor is infused. Strain the mixture. Discard the leaves.

Transfer the strained liquid back to the saucepan, add the sugar and bring this to a rolling boil. Stir continuously so as to help the sugar dissolve.

Cook until it reduces to a syrup consistency. Once done leave to cool down.

Serve hibiscus cheesecake with drizzle of syrup.