Pulverize the Bibanesi with melted butter and honey. Butter single-portion rings and line the sides with a 2.36″ high sheet of acetate. Spread into the moulds until they form a layer about 0.39″ thick. Place back in the refrigerator for 30 minutes. Mix the cheese, yogurt, honey and grated orange zest into a cream. Soak the gelatin in water for a few minutes. Heat the juice from the oranges to a boil. Off the heat, add the well-wrung gelatin. Mix and let cool; add the juice to the cream. Whip the cream and incorporate it into the rest. Take the molds again and spread the cream over them. Allow to firm up in the refrigerator for 2 hours. Bring water and sugar to a boil for the topping. Add thinly sliced oranges and simmer for 10-15 minutes, then drain. Strain the syrup and add the gelatin. Remove the firmed cheesecakes from the refrigerator and pour 1 cm of orange syrup over the surfaces. Decorate each portion with a slice of orange. Let stand in the refrigerator for 1 hour before serving.