Honeycomb and white chocolate cheesecake

This is incredibly good but unbelievably rich - best to make it in small ramekins rather than one big cheesecake

Ingredients

100g bourbon biscuits

100g malted milk biscuits

50g butter

100g Carnation caramel

200g double cream
300g cream cheese

50g caster sugar

200g cinder toffee (or crushed Crunchie bars)

100g white chocolate
100g white chocolate chips

Method 

1. Grease a 23cm spring form cake tin – or alternatively use 12 individual ramekins
2. Either blitz the biscuits in a food processor or place in a plastic bag and bash with a rolling pin until fine crumbs.
3. Place the butter in a pan and heat over low heat until melted.  Remove from the heat, add the biscuit crumbs and stir well. Transfer mixture into the cake tin or ramekins and press firmly into the base and sides. 
4. Pour the caramel onto the biscuit base and place in the fridge to harden a little.
5. Break the white chocolate bar into pieces and melt in a heat-proof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water).  Once melted, remove from the heat and allow to cool.
6. In a large mixing bowl, beat the double cream until thick.  Beat in the caster sugar and then the cream cheese.
7. Once it has cooled, add the melted white chocolate to the cream cheese mixture and beat.
8. Crush half the cinder toffee and fold into the cream cheese mixture, along with half the white chocolate chips.
9. Remove the base from the fridge and pour the cream cheese mixture on top.
10. Put in the fridge to set overnight.
11. When ready to serve, decorate the top with the remaining cinder toffee and white chocolate.