Serves: 8

Ingredients:
125g plain chocolate biscuits
60g butter, melted
2 x 250g packets cream cheese, softened
1/3 cup (75g) caster sugar
2 teaspoons grated lemon rind
3 eggs
cup (80ml) cream
1 tablespoon plain flour
50g bar chocolate coated honeycomb, chopped finely

Caramel filling:
30g butter
1/4 cup (50g) firmly packed
brown sugar
2 tablespoons sweetened
condensed milk
1 tablespoon golden syrup
2 tablespoons hot water

Chocolate topping:
150g dark eating
chocolate, chopped
1/4 cup (6Oml) cream

Method:
Line base of 21cm spnngform tin with foil, line side th baking paper. Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined.

Using one hand, press crumb mixture evenly over base of prepared tin. Cover; refrigerate 30 minutes or until firm.

Meanwhile, preheat oven to slow. Beat cheese, sugar and rind in medium bowl with electric mixer until smooth; beat in eggs,
one at a time, Add cream and flour; beat until smooth.

Stir honeycomb and the caramel filling into cheese mixture.

Place tin on oven tray, pour cheesecake mixture into tin. Bake in slow oven about 1 ¼ hours or until just firm. Cool in oven with door ajar.

Spread the chocolate topping over cheesecake. Cover cheesecake; refrigerate 3 hours or overnight. Remove from tin just before serving.

Caramel filling:
Combine ingredients ¡n small saucepan; stir over low heat until sugar is dissolved. Boil, stirring occasionally, about 4 minutes or until a deep caramel colour; cool.

Chocolate topping:
Combine chocolate and cream in small saucepan, stir over low heat until chocolate has melted and mixture is smooth; cool.

Caramel Crunch Cheesecake Recipe