Lightly grease a 15cm/6in heart-shaped mould with butter.
Place the Stilton into a food processor and blend until creamy and smooth.
Transfer the Stilton to a bowl, add the whipped cream and stir to mix.
Spoon the mixture into the prepared mould, top with the red grapes, then chill in the fridge for ten minutes.
Remove the cheesecake from the fridge, turn out onto a plate and carefully remove the mould.
To serve, drizzle with honey and dust with icing sugar.