Make the Chocolate Shortbread base mix.
Press into large flan tin (23cm minimum) with removable base and bake in fan forced 160°C oven for 10 minutes. Set aside.
Place chocolate and butter into Thermomix bowl and melt 4 min/50°C/speed soft.
Add sugar, vanilla and cream cheese and beat 30 sec/speed 8.
Add remaining ingredients and blend 1 min/speed 9.
Wrap a double layer of foil around the outside of the flan tin.
Pour cheesecake mix onto base and place into water bath in 200°C oven.
Cook for 1 hour or until just set in centre.
Cool completely.
Layer honeycomb pieces on top of cheesecake, drizzle with a little additional chocolate melted chocolate. Allow the chocolate to ‘glue’ the honeycomb to the top of the cake. Sprinkle with a few salt flakes to garnish before the chocolate sets.