Food

Chocolate honeycomb cheesecake

Prep Time	Serves
30 mins	10

Ingredients

Grease a 24cm round springform pan (base 22cm). Line base with baking paper.
Process biscuits until crushed. Add butter and process until combined. Press mixture on base and up sides of pan. Refrigerate.
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.
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.
Pour over base. Cover and refrigerate overnight until set.
To serve, remove sides of pan. Move to a serving plate. Sprinkle the two chocolate bars over top.