First you'll need to line or spray a 20cm springform cake tin and set aside.

In a large pot over a low heat, add the butter and marshmallows and whisk together until smooth. Add in puffed honey cereal and stir thoroughly until well coated.

Pour mixture into prepared tin and firmy and evenly press over the bottom of the prepared baking tin. The mixture can be quite sticky, so I suggest oiling a mug or tumbler and using this to press the mixture down firmly. Once satisfied, place in the fridge to set while you make the cheesecake filling.

Add the tubs of cream cheese into a large bowl and whip with a handheld beater until smooth. Pour in your choice of honey and continue to beat through until combined.

Next you’ll need to incorporate the gelatin. So, desolve in 3 tablespoons of boiling water. Once dissolved, beat into the cream cheese mixture.

Using a large jug, pour in the cream and whip until it forms soft peaks. Fold this whipped cream through the cream cheese mixture until well combined.

Pour cheesecake filling over the prepared base, cover and chill in the fridge for 4-6 hours or overnight. When you’re ready to serve, slice and enjoy a taste of childhood.