Chocolate Honeycomb Caramel Cheesecake

Hello everyone its been a while but I'm back with a new recipe, this one is a super decadent cheesecake, Enjoy!!

Ingredients 

Caramel Sauce
200g of granulated sugar.
90g of butter.
120mls of double cream.

Cheesecake
1 packet of hobnob (or similar) biscuits.
400g of cream cheese.
100g of butter (melted).
3tblsp of granulated sugar.
100g of Icing sugar (or to taste).
2 Crunchies.
1 large bar of chocolate (200g).

Method

1. Start by making the caramel sauce, this is quite a runny sauce its still thick but lovely and gloopy! Pour the granulated sugar into a pan and heat it on a medium heat. The sugar should crystallise and melt, so stir the sugar continuously while it melts making sure it doesn't burn. Then add the butter making sure to be careful as it'll spit and stir for three minutes or so until its totally melted in. Add the cream and stir in slowly until all mixed together, leave to cool.
2. Next begin on the cheesecake, bash your biscuits into crumbs making sure there's no big biscuit chunks and that  you have a bowl of nice chunky crumbs!
3.  Add in the melted butter and sugar gradually  and mix well, make sure the mixture looks damp throughout but not greasy and soaked, feel free to add more or less depending on how it looks. Pat this mixture into the bottom of a cake tin and thats you! 
4.  Add to the two tubs of cream cheese in a bowl and add in the icing sugar gradually staring until it tastes sweet, you may not need all of it it's personal preference but its essential to use the icing sugar as it helps set the mixture.
5. Melt the chocolate and gradually add it into the mixture, again this is to taste.
6. Mix in around a third of a caramel mixture to the cheesecake mix.
7. Place the cheesecake mixture on top of the biscuit base, and crumble on top the crunchie bars and pour on another third of the caramel sauce.
8. Leave in the fridge for around three to four hours then serve, the remaining caramel can be used to serve depending on how much caramel you want! 

Happy baking Carly! xx