Kel's Honeycomb Buzz Cheesecake
80g butter, melted
1 packet Arnott's Chocolate Ripple biscuits
250ml thickened cream
2 packets Philly cheese, at room temperature
3 tsp powdered gelatin
1/4 cup water
3 large Crunchie bars (or Violet Crumbles, or the equivalent of any other honeycomb)
Place biscuits in food processor and blitz until fine crumbs. Add melted butter and mix until well combined. Press mixture into a springform tin (I use the back of a spoon). Place in fridge to set up.
Place water in a small heatproof jug and sprinkle gelatin over water. Place jug in a small saucepan of simmering water and stir gelatin until dissolved. Place Philly cheese in bowl and use electric beaters to whip until smooth. Add cream and gelatine mixture and mix for a couple of minutes. Use a kitchen mallet to break two of the honeycomb bars into small shards. Use a wooden spoon to fold these into the cheesecake mixture.
Turn mixture out into prepared springform tin and smooth top. Use remaining honeycomb to decorate top. I also drizzled chocolate over the top for that extra Christmas indulgence. Place in fridge for a few hours until set.
Hope everyone had a very merry Christmas! I scored two Nigella books so expect some delish treats from me sometime soon!