Based on a Marcus Wareing recipe.
Melt 90g butter with 2 Tbs honey, then add to 250g crushed rich tea biscuits and 3 Tbs cocoa powder. Press into the base of
a 23cm springform cake tin and chill in the refrigerator for an hour or so. Soak 4 leaves of gelatine in a little cold water.
Mix 340g cream cheese with 250ml sour cream and 25g caster sugar. Warm 2 Tbs milk, then add the strained gelatine leaves
and stir until well dissolved, then stir this into the cream cheese, ensuring it is all well mixed. Chop up 3 Turkish delight bars
(such as Fry’s, which weight about 50g each) and stir this into the cream cheese mixture, together with a tsp or two of rose water
(depending on your taste). Blend lightly with a stick blender. Pour this onto the chilled biscuit crumb base and chill in the
refrigerator for a couple of hours, until firm. Finely grate some milk chocolate over the top to serve.