Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Chocolate covered Honeycomb
- Biscuit base
- Mix the biscuit base and melted butter together and press into lined springform tin. Smooth base using the bottom of glass this helps press down firmly and evenly. Place in fridge while preparing cheesecake.
- Using electric mixer beat cream cheese until smooth, 4-5 minutes. Add dollop cream and sour cream mix for 2 minutes. Dissolve gelatine in 1/4 cup boiling water. Add gelatine to cheesecake mix and beat again for 2 minutes. Stir through chopped honeycomb and pour onto base.
- Place in fridge and patiently let set for 4 hours.