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