Melt the white chocolate. Allow to cool a little.
Beat the melted chocolate and cream cheese together.
Stir in half of the honeycomb. Leave the rest to sprinkle over the top.
In a separate bowl, whisk the cream until peaks form.
Fold the cream into the other ingredients.
Pour over the base and smooth out until even.
Sprinkle over the remaining honeycomb (please note: the honeycomb will dissolve a little, but this creates a delicious toffee-like flavour).
Place in the fridge for a minimum of four hours (or overnight is better).