Honey Crunch Cheesecake Submitted to by Sharon McCraw - Australia
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 gelatine 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 gelatine 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.
