Ingredients

The following ingredients have 12 Servings
  • 175g (9oz) dark chocolate digestive biscuits
  • 75g (2½oz) butter, melted
  • 280g (10oz) cream cheese
  • 200g (7oz) Toblerone chocolate, melted
  • 200ml (7fl oz) double cream
  • extra Toblerone chocolate, for decorating

Instruction

  • Crush the biscuits in a sealable plastic bag with a rolling pin, until everything turns into crumbs.
  • Mix the butter with the crumbs.
  • Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
  • Combine the cheese and slightly cooled, melted chocolate in a bowl and beat until well combines.
  • Pour the cream in another bowl and whisk until peaks form.
  • Gently fold the cream into the chocolate cheese mixture.
  • Spoon the cheesecake filling on top of the biscuit base and spread evenly.
  • Place in the fridge for at least 2 hours, but preferably overnight, to set.
  • Once set, release the side of the cake tin and place on a serving plate.
  • Decorate with extra Toblerone chocolate to your heart’s content. Enjoy!