Choc-Honeycomb Cheesecake

Choc-Honeycomb Cheesecake
This delicious dessert is an easy adaption on a classic chilled cheesecake.
PREPARATION: 20mins COOKING: 0mins SERVES: 10
Ingredients:
Base
• 1 ¼ cups sweet biscuit crumbs
• 80g butter, melted
• Filling
• 2 x 250g PHILADELPHIA* Cream
Cheese, softened
• ¾ cup caster sugar
• 3 teaspoons gelatine, dissolved in
• ¼ cup boiling water, cooled
• 2 tablespoons lemon juice
• 1 cup cream lightly whipped
• 2 x 45g chocolate coated honeycomb
bars, roughly crushed
• 1 x 45g chocolate coated honeycomb
bars, roughly crushed, extra
Method:
1. MIX the biscuit crumbs and butter.
Press into a lined 20cm springform pan.
Chill
2. BEAT the Philly* with an electric mixer
until smooth. Add sugar and continue
to beat until sugar has dissolved. Fold
in gelatine mixture, lemon juice, cream
and chocolate coated honeycomb bars.
3. POUR filling into the prepared crust
and refrigerate for 2-3 hours or until
set. Sprinkle with extra chocolate
coated honeycomb bars to serve.
Handy Hint:
The best way to soften Philadelphia* block is to
allow it to stand for 1 hour at room temperature
or remove Philly* from foil, cut into chunks and
microwave on high for 30 seconds per 250g.