Step 1

Grease a 24cm round springform pan and line the base with baking paper.

Step 2

Process biscuits until crushed. Add butter and process until combined.

Step 3

Press mixture over the base and up sides of prepared pan. Refrigerate, then prepare filling.

Step 4

To make the filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water.

Step 5

Stir until dissolved. Remove and cool.

Step 6

Place chocolate in a heatproof bowl. Sit bowl over pan of simmering water. Stir until melted.

Step 7

Remove and cool for 10 minutes.

Step 8

Beat cream cheese and sugar in small bowl with electric mixer until smooth.

Step 9

With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth. Fold in chopped chocolate bar.

Step 10

Pour filling over biscuit base. Cover and refrigerate overnight until set.

Step 11

To serve, remove the pan. Transfer cheesecake to a serving plate. Decorate with whipped cream and crumbled chocolate honeycomb bars.