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Finely grated zest of 1
bar, roughly chopped
Arrange the ring moulds on a flat baking tray. Stir crumbs into melted butter. Divide between 8 x 7 cm ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
Whip the cream with the icing sugar until very thick. Whisk together the Philadelphia lemon zest and juice.
Fold the two mixtures together and stir in half the honeycomb pieces. Spoon the filling over the biscuit bases and smooth the surface. Chill for 1 hour before serving. When ready to serve, remove the ring moulds and sprinkle over the remaining honeycomb pieces.
The honeycomb will start to dissolve and lose its crispness after about 2 hours so try to avoid making these cheesecakes too far in advance of serving.
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