Toblerone Cheesecake

Base

• 1 cup plain chocolate biscuit crumbs
• 80g butter, melted
• 1/4 cup ground almonds

Filling

• 500g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar
• 200g TOBLERONE* Milk or Dark Chocolate, melted
• 1/2 cup thickened cream

Topping

• 200g TOBLERONE* Milk or Dark Chocolate for shaving

1. COMBINE biscuit crumbs, butter and almonds, press into the base of a lightly greased 20cm springform pan. Chill.   
2. BEAT PHILLY and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined.
3. POUR onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the Toblerone* shavings.