Choc-Honeycomb Cheesecake

• Base
• 1 1/4 cups sweet biscuit crumbs
• 80g butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1 cup cream, lightly whipped
• 3 x 45g chocolate coated honeycomb bars, roughly crushed

1. Combine the biscuit crumbs and butter, then press into a 20cm springform pan.
2. Chill
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Add lemon juice and gelatine mixture and beat until combined.
5. Fold in cream and 2/3 honeycomb bars.
6. Pour filling into prepared crust and refrigerate for 3 hours or overnight.
7. Garnish with remaining honeycomb bars to serve.

base, sweet biscuit crumbs, butter, filling, caster sugar, lemon juice, gelatine, cream, chocolate coated honeycomb

Taken from www.kraftrecipes.com/recipes/choc-honeycomb-cheesecake-103609.aspx (may not work)