Orange and Honeycomb Cheesecake

Grease and line a 34cm X 11cm tin and set aside.

Process the Butternut biscuits in a food processor until fine crumbs form. With the motor running, add the melted butter and mix together until combined.

Press the biscuit mixture firmly in to the prepared tin and chill for 10 minutes until the butter is set and the base is firm.

Combine Cheesecake Mix, water and half the orange rind in separate bowl and whisk on the top speed for 4 minutes until smooth.

Stir in the condensed milk, orange juice and lemon juice.

Pour the Cheesecake mixture over the top of the biscuit base.

Refrigerate for 4 hours or overnight until firm.

Once firm, scatter broken honeycomb and remaining rind over the top of the Cheesecake and serve.