What To Do

Line a baking tray with baking paper. To make the honeycomb heat the sugar and the golden syrup gently until dark golden brown. Remove from the heat and whisk in the baking soda. Turn the mixture out onto the tray and allow to cool completely. Then crush into smaller pieces. You can also just use a store-bought crunchie for a quick and easy alternative.

Next, make the cheesecake mixture by whipping the cream cheese until soft and smooth. Then mix the melted chocolate into the cream cheese until evenly incorporated. Pour the mixture into greased dish of choice and allow to set in the fridge for 1hr (cheesecake mix goes first if you’re using a bundt tin and will need to invert later. Otherwise press the base mixture into your dish first and then the cheesecake mix).

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.