1 cup plain chocolate biscuit crumbs
1/3 cup (80g) butter, melted
1/4 cup ground almonds
2 x 250g blocks light or regular Cream Cheese
1/2 cup caster sugar
200g Toblerone Swiss milk or dark chocolate
1/2 cup thickened cream
# Combine biscuit crumbs, butter and almonds and press into the base of a lightly greased 22 cm spring form pan. Chill
# Beat cream cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone chocolate and cream, continue beating until well combined.
# Pour onto the prepared crumb base and refrigerate two to three hours or until set â€“ overnight if possible. Serve topped with Toblerone shavings.