Violet Crumble No-Bake Cheesecake
Grease a 24cm round spring form pan and line base with baking paper.
Process biscuits until crushed. Add butter and process until combined.
Press mixture over base and up sides of prepared pan.
Refrigerate while preparing filling.
Sprinkle gelatine over water in a small heat proof jug.
Stand jug in a pan of simmering water.
Stir until dissolved.
Remove and cool.
Place chocolate in heat proof bowl.
Stir bowl over pan of simmering water.
Stir until melted.
Alternatively melt in the microwave in thirty second bursts.
Remove and cool for 10 minutes.
Beat cream cheese and sugar in a small bowl with an electric mixer until smooth.
With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth.
Fold in crushed Violet Crumble honeycomb pieces (needs to be crushed fairly small).
Pour filling over biscuit base.
Cover and refrigerate overnight until set.
To serve remove the side of pan.
Transfer cheesecake to a serving plate.
Can be served plain, or top with cream or chocolate bits.