Toblerone Cheesecake
1 cup plain chocolate biscuit crumbs
80g butter, melted
1/4 cup ground almonds
500g cream cheese, softened
1/2 cup caster sugar
200g Toblerone milk or dark chocolate, melted
1/2 cup thickened cream
200g Toblerone milk or dark chocolate for shaving
1. Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 20cm springform pan. Chill.
2. Beat cream cheese and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined.
3. Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the Toblerone shavings.