Honeycomb Cheesecake

• 1 (250 g) packet honey snap biscuits
• 90 g butter
• 3 teaspoons gelatin
• 1/4 cup water
• 375 g cream cheese
• 1/2 cup caster sugar
• 1 teaspoon vanilla essence
• 300 ml thickened cream
• 2 violet crumble chocolate candy bars (Chocolate covered honeycomb bars)

1. Melt Butter, add biscuit crumbs, mix well.
2. Press mixture into a base of 22cm spring form tin.
3. Refrigerate while making filling.
4. Place water in a small bowl, sprinkle with gelatine, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
6. Beat cream in a seperate bowl until soft peaks form.
7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
8. Refrigerate until set.

honey snap, butter, gelatin, water, cream cheese, caster sugar, vanilla essence, cream, crumble chocolate

Taken from www.food.com/recipe/honeycomb-cheesecake-108302 (may not work)