Honeycomb Cheesecake by Kirsten Tibballs | Bulla

Ingredients

• 200g butternut snap biscuits, crushed
• 115g unsalted butter
• 70g brown sugar
• 20g desiccated coconut
• 100mL Bulla Cooking Cream
• 1 tsp vanilla bean paste
• 180g good quality milk chocolate, roughly chopped
• 400mL Bulla Thickened Cream
• 890g cream cheese, softened to room temperature
• 130g caster sugar
• 20g pure icing sugar, sieved
• 80mL Bulla Double Cream
• 2 tsp lemon juice
• 280g chocolate ganache sauce (made in step above)
• 100g chocolate-coated honeycomb, roughly chopped
• 40g pure icing sugar, sieved
• 320mL Bulla Double Cream
• lavender flowers (optional)