Wicked Choc Honeycomb Cheesecake

Recipe's preparation

Wicked choc honeycomb cheesecake

Place biscuits and 40g butter into TM bowl and mill for 10 sec/speed 7.

Press into large spring form pan and bake in 160ºC oven for 10 minutes. Set aside.

In clean TM bowl chop chocolate with remaining 15g butter for 5 sec/speed 4. Melt for 4 min/37ºC/speed soft"Gentle stir setting" .

Add sugar, essence and cream cheese and beat for 30 sec/speed 8.

Add remaining ingredients and blend for 1 min/speed 9.

Wrap a double layer of foil around the outside of the springform pan.

Pour cheesecake mix into spring form pan and place in a water bath in 160ºC oven. Cook for 1 hour or until set in centre. Cool.

Layer honeycomb pieces on top of cheesecake, drizzle with a little additional chocolate melted with 1 tbsp coconut oil or butter for 2-3 min/37ºC/speed soft. Allow the chocolate to ‘glue’ the honeycomb to the top of the cake.