Combine biscuits and butter and press into a deep, 23cm springform pan. Chill in fridge.

Combine cream cheese, mascarpone and condensed milk. Beat well.

Add in melted white chocolate

Melt gelatine in the microwave for 10s and beat into the above mixture.

Fold in the whipped cream and lastly, the honeycomb chocolate pieces.

Spoon mixture onto prepared biscuit base and chill for 3-4 hours till set

To serve: unmold cheesecake and decorate with curls or grated chocolate and strawberries. Place chunks of honey comb on top.

I added a chocolate collar, which is simply melted chocolate, spread onto a piece of wax wrap. Measure the height of the cake, and add a few more cm so that the collar rise above the cake. You can draw a pencil outline on the wax wrap if you want. Add some designs when smoothing to give the collar some depth, when the chocolate is almost set, bend it around the cake and let it set fully in the fridge with the wax wrap still on.

Just before serving, remove the wax wrap carefully from around the cake and decorate with toppings

Enjoy with some coffee!