no bake chocolate honeycomb cheesecake

Ingredients

• 250g packet plain sweet biscuits
• 125g butter, melted
• 2 x 50g Crunchie bars, chopped, to decorate

Cheesecake Filling

• 2 tsps gelatine
• 1/4 cup water
• 200g milk eating chocolate, chopped
• 375g cream cheese, at room temperature
• 1/2 cup caster sugar
• 300ml tub thickened cream
• 50g Crunchie bar, chopped

Method

1. Grease a 24cm round springform pan (base 22cm). Line base with baking paper.

2. Process biscuits until crushed. Add butter and process until combined. Press mixture on base and up side of pan. Refrigerate.

3. To make cheesecake filling, sprinkle gelatine over water in a heatproof jug. Stand jug in a pan of simmering water and stir until dissolved. Remove and cool. Place chocolate in a heatproof bowl over simmering water. Stir until melted. Cool for 10 minutes.

4. Beat cream cheese and caster sugar with an electric mixer until smooth. On a low speed, beat in cream, chocolate and gelatine mix until smooth. Fold in chocolate bar.

5. Pour over base. Cover and refrigerate overnight until set.

6. To serve, remove side of pan. Move to a serving plate. Sprinkle the two chocolate bars over top.