- 200 g chocolate biscuit crumbs
- 80 g butter
- 500 g cream cheese, softened
- 1/2 cup caster sugar
- 200 g toblerone, melted
- 300 g thickened cream
Directions:
1. Start by making chocolate crumbs, add butter and mix until you get a mixture the consistency of wet sand.
2. Press the crumbs into a lined springform pan over the bottom and sides to form your crust. Leave the base to chill in fridge.
3. Break up the toblerone and melt over a Bain-Marie. Whip your cream cheese and sugar until smooth then slowly beat in half the cream and chocolate. Poor the mixture into the chilled base and return to fridge for at least three hours.
4. Whip the remaining cream and sugar together until soft peaks form. Top your cheesecake with whipped cram and chocolate flakes. Chill for another hour before serving.
