Rocky Road Cheesecake

Rocky Road Cheesecake

Base:
1 cup plain chocolate biscuit crumbs*
1/4 cup butter, melted

Filling:
1 Tbsp gelatine, dissolved in 1/2 cup water
2 x 250g cream cheese, softened at room temperature.
1/3 cup castor sugar
100g TOBLERONE Swiss dark chocolate, melted
1/2 cup cream lightly whipped

Topping:
pink and white marshmallows
shredded coconut
walnuts
50g TOBLERONE Swiss dark chocolate, melted

1. Combine biscuit crumbs and butter. Press into base of a 20cm spring form pan; chill
2. Beat cream cheese until smooth; add sugar, chocolate and cream. Add gelatine mixture. Pour into prepared crumb base.
3. Top with marshmallows, coconut and walnuts. Drizzle melted chocolate over cake. Chill until firm.

* 1 cup of biscuit crumbs is equal to approximately 16 biscuits.

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