OREO and Toblerone Cheesecake

30 Mins

Prep time

5 Mins

Cooking time

Serves 12

What you need

205.5g packet (21) OREO Classic, crushed
40g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
3/4 cup caster sugar
2 teaspoons gelatine, dissolved in ¼ cup boiling water
400g TOBLERONE Milk Chocolate, melt 300g and cool slightly, roughly chop remaining 100g
1 cup thickened cream, whipped
1 sachet CADBURY Dark Flake Sprinkles
Berries, for serving

COMBINE the OREO and butter in a bowl. Press mixture into the base of a greased and base lined 24cm springform pan. Chill.
BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and mix until combined, then beat in the melted TOBLERONE. Fold through the cream then pour into the prepared base.
SPRINKLE the Flake over the top of the cheesecake then stud with chunks of TOBLERONE. Chill for 3 hours or until set. Slice and serve with berries.

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