1 cup chocolate biscuit crumbs
2 tablespoons butter, melted
2 x 250g block cream cheese (softened)
3/4 cup caster sugar
100g Toblerone Swiss milk or dark chocolate, melted
1/2 cup cream
2 teaspoons gelatine dissolved in 1/3 cup boiling water
Mix biscuit crumbs and butter, press into the base of a 20cm springform pan. Chill.
Beat the cream cheese with an electric mixer until soft. Add dissolved gelatine mixture, caster sugar, melted Toblerone chocolate, cream and blend until smooth.
Pour onto crumb base and chill in refrigerator for 2-3 hours of overnight. Serve sliced cheesecake with a dollop of cream and chocolate shavings.