About this recipe:Yummy cheesecake adapted from a magazine recipe.
250g plain chocolate biscuits
125g melted butter
500g cream cheese, softened
100g caster sugar
125ml soured cream
2 tsp gelatine
1 tbsp water
2 x 45g Crunchie bars, broken up
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Method Prep:20min › Ready in:20min
Lightly grease a 20cm x 30cm baking tin. Line base with paper, extend paper over sides.
Combine biscuit crumbs and butter in a bowl, mix well. Press evenly over base of prepared tin. Refrigerate for 30 minutes until firm.
To make the honeycomb filling; beat cream cheese, sugar and soured 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 Crunchie bars. Pour the mixture over crumb crust. Refrigerate until set.