Maple Caramel Crunch Cheesecake with Secret Honeycomb Spices

Award winning recipe from consultant Yvonne Fraser-Kent

200g digestive biscuits, crushed
150g pecans, crushed
125g unsalted butter
400g cream cheese
100g caster sugar
⅓ jar My Secret Kitchen Maple Caramel Sauce
200ml double cream, whipped
2 tsp My Secret Kitchen Secret Honeycomb Spices

Grease and line a deep-sided loose-bottomed flan tin.
In a medium saucepan, melt the butter and add the crushed digestive biscuits and pecans. Mix together thoroughly, then spoon the biscuit crumbs into the flan tin and spread out evenly, making sure some of the biscuit crumbs line the sides of the tin. Refrigerate until needed.

Meanwhile, whisk together the cream cheese, sugar, Maple Caramel Sauce and 1 teaspoon of the honeycomb spices. Fold in the whipped cream. Spoon onto the base and leave to set for 2 hours.

When ready to serve, sprinkle with the remaining honeycomb spices and drizzle with Maple Caramel Sauce.