Toblerone Cheesecake 2

• 1 cup chocolate biscuit crumbs
• 85g butter, melted
• 1/4 cup (30g) almond meal
• 250g cream cheese
• 1/2 cup (125g) castor sugar
• 200g Tolberone milk or dark chocolate melted
• 1/2 cup (125ml) thickened cream

Preparation method

Prep: 20 minutes | Extra time: 2 hours, setting

1.

Combine biscuit crumbs, butter and almond meal.

2.

Press into the base of a lightly greased 22cm springform pan then chill in the fridge.

3.

Beat the cream cheese with an electric mixer for 2 minutes or until smooth.

4.

Add sugar, melted toblerone and cream then continue beating until well combined.

5.

Pour onto the crumb base and refrigerate 2 to 3 hours until set or overnight.

6.

Top with shaved toblerone