Indulge in the irresistible combination of velvety smooth cheesecake with a delightful crunch of honeycomb in this delectable Crunchie Cheesecake.

Melt your chocolate in a microwave safe dish in the microwave for 30 second bursts, stirring in between until fully melted. Set aside to cool.

Add your cream cheese and powdered sugar to a large bowl and whisk until smooth.

Add in your cream and whisk together until the cream thickens and the filling is smooth and thick.

Gently fold in your melted chocolate and gently mix into the filling until well combined.

Mix in your chopped crunchie bars.

Pour your cheesecake filling over the top of the chilled crust, then smooth the top of your cheesecake. Chill your cheesecake in the fridge for at least 6 hours or overnight.

When ready to serve, whip your heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with more Crunchie bar chunks, slice and enjoy!