Hokey Pokey Cheesecake

 
250g(1/2 pound) of butternut snaps or cookies
75g (3oz) butter, melted
chocolate curls, chopped chocolate coated honeycomb bars, cocoa powder and strawberries to decorate

FILLING:
3 tsp gelatine
1 1/2 tbsp water
250g(1/2 pound) cream cheese
2/3 cup prepared custard
1/4 cup caster sugar (finely granulated white sugar)
1/2 cup thickened cream, whipped
2 honeycomb bars, chopped

Combine biscuit crumbs and butter in a bowl, press evenly over base and sides of a 24cm(9-10 in) flat tin. Refrigerate while preparing filling.

Filling - Sprinkle gelatin over water in a cup, stand cup in a pan of simmering water, stir until dissolved. Beat cream cheese in a small bowl with an electric mixer until smooth. Beat in custard and sugar until combined. Fold cream, honeycomb bars and gelatine mixture into custard mixture.

Pour Filling into prepared tin. Refrigerate for several hours , or until set. Remove cheesecake carefully from tin and decorate.
Note: this cheesecake is best served on the day it is made while the honeycomb is still crispy.
 

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