Melt the butter in a small pan or in the microwave. Crush the digestive biscuits, and add them to the melted butter along with the honey. Mix well. Press the mixture into four small round moulds or small ramekins. Place in the fridge while you prepare the cheesecake mixture.
Add the cream cheese, caster sugar and the juice of one lemon to a large bowl, and mix until smooth. Add more lemon juice to taste (some lemons are juicier than others, so you may not need any additional lemon juice).
Divide the cheesecake mixture over the four biscuit bases, and return to the fridge for at least two hours to set.
Add the Galvanina to a small saucepan, and bring to a boil. Boil for around 15 minutes, until reduced to about a quarter of the volume. Spoon the syrup over the tops of the cheesecakes, and return to the fridge once more until the glaze has set and you are ready to serve.