Caramel Toblerone Cheesecake

Serves 12, Prep 40 mins

250g packet 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 firmly packed

brown sugar

300ml tub thickened cream

SAUCE

300ml tub thickened cream 1 cup firmly packed

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 and sit over a saucepan of simmering water until melted. Remove bowl. Cool.

5 Beat cream cheese and sugar in large bowl of an electric mixer until smooth. Gradually beat in chocolate until combined. Add cream. Beat until 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 sauce.