Toblerone Cheesecake

INGREDIENTS

Base
250g plain chocolate biscuits
120g butter, melted

Filling
3 x 75g Toblerone bars
500g cream cheese, softened
1/2 cup caster sugar
1/2 cup thickened cream
1 tsp vanilla extract

METHOD

Base
Crush biscuits in food processor or with the end of a rolling pin until it resembles fine crumbs. Add melted butter and stir to combine. Press biscuit mixture into base and up sides of a 20cm springform cake tin. Refrigerate.

Filling
Beat cream cheese until smooth and fluffy. Add caster sugar and cream and mix well. Melt toblerone in a bowl over a saucepan of hot water. Add melted chocolate to cream cheese mixture and stir in quickly.

Pour cream cheese mixture over biscuit base. Tap the cake tin gently to even out mixture. Refrigerate for 24 hours to allow cheesecake to set properly.

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