While the cheesecake sets, make the base by mixing the cooled, crushed honeycomb and digestive cookies in a bowl. Heat the cream in the microwave and pour over the chocolate. Allow to sit for 2 minutes and then mix until chocolate is melted and mixture is smooth. Then pour over the honeycomb and biscuit mixture and mix well. Spoon and press this over the cheesecake and set for 1hr in the freezer or 4hrs in the fridge (again if you’re using a regular dish and not a bundt tin, pop the base in first and then thee cheesecake mix on top of the base).
*Bundt tins are a little trickier to release the cheesecake (dip it in hot water). Using a regular dish is definitely easier 😉
Serve topped with a drizzle of melted choc, a sprinkle of salt and more honeycomb.