Sometimes its good to be a little naughty....this amazing cheescake is a definate winner!
1 1/4 cups plain chocolate biscut crumbs
80g melted butter
2 x 125g packets CADBURY Honeycomb Fingers
500g Philidelphia block cream cheese
1/2 cup soft brown sugar
3tspn gelatine dissolved in 1/4 cup boiling water
1 cup thickended cream, whipped
50g Crunchie bar, chopped finely
2 x 50g Crunchie bar, extra, cut into long shards for decoration
Combine the biscut crumbs and butter in a bowl. Spoon mixture into the base of a lightly greased 20cm spring form pan and level without pressing down. Arrange the Cadbury Fingers side by side around the inside edge, pressing down into crumbs. Now press down crumb base and chill.
Beat the Philly and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, then fold through cream and the chopped Crunchie. Pour mixture into prepared base and refrigerate 3 hours or overnight.
Remove the cheesake from the pan and place onto serving plate. Decorate with extra pieces of the Crunchie bar and serve immediately.