TOBLERONE CHEESECAKE

SERVES 10-12 PREP 30 MINS

• 250g packet un-iced plain

chocolate biscuits

• 75g unsalted butter,

melted

• ⅓ cup almond meal

FILLING

• 400g block Toblerone

chocolate

• 2 x 250g packets cream cheese, chopped, at room temperature

• ¼ cup caster sugar • 300ml tub thickened

cream

1 Invert base of a 24cm round springform pan (base measures 22cm). Grease and line base with baking paper.

2 Process biscuits in a food processor until finely crushed. Add butter and almond meal. Process until combined. Press over base and three-quarters of the way up side of prepared pan. Refrigerate while preparing filling.

3 To make filling, cut Toblerone in half and chop into pieces.

Reserve remaining Toblerone for decoration. Place chopped Toblerone in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from heat. Cool.

4 Beat cheese and sugar in a large bowl of an electric mixer until fluffy. Gradually beat in the chocolate until combined. Beat cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture until just combined. Spoon into biscuit crust.

Smooth over top. Cover. Refrigerate overnight, or until firm.

5 Remove side of pan. Transfer cheesecake to a serving plate. Decorate with remaining Toblerone. Serve with whipped cream, if desired.