Caramel Toblerone Cheesecake

Serves 12, Prep: 40 mins

250g packet Arnott’s Butternut Snap Cookie 75g unsalted butter, melted 3 x 50g bars Toblerone, finely chopped

FILLING 360g block Toblerone, chopped 2 x 250g blocks cream cheese, chopped,

at room temperature ¼ cup brown sugar, firmly packed 300ml tub thickened cream

SAUCE 300ml tub thickened cream 1 cup brown sugar

1 Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper. 2 Process cookies in food processor until finely crushed. Add butter. Process until combined. Transfer to a bowl. Stir in finely chopped chocolate. 3 Press half the mixture firmly over base of prepared pan. Refrigerate. Cover and reserve remaining cookie mixture. 4 To make filling, place chopped chocolate in a heatproof bowl. Sit bowl over saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes. 5 Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate until combined. Add cream. Beat until well-thickened and soft peaks form. 6 Spoon filling into prepared pan. Smooth over top. Sprinkle with reserved cookie mixture. Cover. Refrigerate for 6 hours, or overnight until firm. 7 To make sauce, combine cream and sugar in a large saucepan. Stir until sugar is dissolved. Bring to boil. Simmer, stirring occasionally, for about 10 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool slightly. 8 To serve, remove side of pan. Transfer cheesecake to a serving plate. Serve with warm sauce.