1. Mix together the crushed biscuits and cocoa powder. Melt the butter in a small saucepan over a moderate heat, then mix in the honey. Pour into the biscuit mixture and stir well to combine, then press into a greased 20cm x 5cm deep spring form cake tin and refrigerate.
2. Soak the gelatine leaves in a little cold water and leave in the fridge for 10 minutes. Beat the cream cheese until soft, then add the sugar and sour cream and beat well.
3. Heat the milk gently in a small saucepan then remove from the heat. Squeeze the soaking liquid from the gelatine leaves, then add the leaves to the milk, stirring well. Add 4 spoonfuls of the cream cheese mixture to the milk, stir together well, then pass through a fine sieve into the remaining cream cheese mixture. Combine well, then fold in the turkish delight and enough rosewater to suit your taste.
4. Blend lightly using a stick blender, or pulse briefly in a blender. Pour on to the chilled base and allow the cheesecake to set in the fridge for a couple of hours until firm.
|Semi-skimmed Or Whole Milk||2tbsp|
|Rich Tea (or Other Plain) Biscuits Crushed||200g|
|Bars Chocolate Covered Turkish Delight Chopped||3 X 50g|
|Rosewater To Taste|
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