Double Chocolate Cheesecake

Double Chocolate Cheesecake
30 Mins
Prep time
210 Mins
Cooking time
Serves 10

What you need

  • 10 OREO Original Cookies, crushed
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 2 teaspoons gelatine, dissolved in 1/4 cup boiling water, cooled
  • 200g TOBLERONE Milk Chocolate, melted
  • 1 1/4 cups cream, softly whipped
  • 1 quantity TOBLERONE Fondue (see recipe search), to serve
  • 2 cups mixed berries

How to make it

  1. MICROWAVE the cookies for 30-60 seconds, or until warm and cream is softened throughout. Press firmly into the base of a greased 20cm spring form pan. Chill until firm.
  2. BEAT the PHILLY and sugar until smooth. Stir in the gelatine mixture and fold in the melted chocolate and the cream.
  3. POUR the filling into the prepared base, refrigerate 3 hours or until set. Drizzle with TOBLERONE Fondue and serve with mixed berries.