Honeycomb Cheesecake Slice

Ingredients

Serves: 15

• 2 cups (250g) plain chocolate biscuits
• 125g melted butter
• HONEYCOMB FILLING
• 2 x 250g packets cream cheese, softened
• 1/2 cup caster sugar
• 1/2 cup sour cream
• 2 tspns gelatine
• 1 tbspn water
• 2 x 45g Violet Crumble bars, broken up

Preparation method

Prep: 20 minutes

1.

Lightly grease a 20cm x 30cm lamington tin. Line base with paper, extend paper over sides.

2.

Combine biscuit crumbs and butter in a bowl, mix well. Press evenly over base of prepared pan. Refrigerate for 30 minutes until firm.

3.

To make the honeycomb filling; beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy. Sprinkle gelatine over water in cup, stir over hot water until dissolved. Cool slightly. With motor operating, pour gelatine mixture into cream cheese mixture. Fold in Violet Crumble bars. Pour the mixture over crumb crust. Refrigerate until set.