Instructions:

Honey Crunch Cheesecake

1 1/2 cups crushed graham crackers
125 gm melted butter

Mix together and press into a springform tin. Chill.

250gm cream cheese
1 tin condensed milk
1 tablespoon gelatin dissolved in 1/3 cup boiling water
1 cup cream, softly whipped
2 chocolate coated honeycomb bars, roughly crushed

Beat cream cheese and condensed milk until smooth (with a mixer or in a food processor). Add gelatin mixture and beat for a further minute. Fold in cream and crushed honeycomb bars with a wooden spoon. Pour into prepared biscuit base and chill for at least four hours.

Enjoy!