Honeycomb Smash Cheesecake

Grease a 23cm spring form cake tin or alternatively you can use individual ramekins (as I have in picture) These quantities will make 12 individual cheesecakes or one large one. Place biscuits in a plastic bag and bash with rolling pin until fine.

Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.

Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.

Place cream cheese, caster sugar and vanilla in bowl and mix together. If you want a plain cheesecake you can add the zest and juice of a lemon and/or orange at this stage. Whisk cream in a separate bowl until soft peak stage. Crush honeycomb and stir in. Add to cream cheese mixture and fold in.

Place mixture on top of chilled biscuit base. Put in fridge to set for about an hour. Sprinkle top with crushed flakes or some of the honeycomb.