20 Mins
Prep time
80 Mins
Cooking time
Serves 8

What you need

  • 3/4 cup crushed sponge finger biscuits
  • 150g butter, softened
  • 2/3 cup caster sugar
  • 2 teaspoons coffee liqueur essence
  • 4 eggs, lightly beaten
  • 160g block PHILADELPHIA Cream Cheese, softened
  • 1 1/4 cups ground almonds
  • 300g TOBLERONE Dark Chocolate, melted
  • icing sugar, to dust
  • double or whipped cream, to serve

How to make it

  • GREASE a 22cm springform pan and dust with 1 tablespoon of the crushed biscuits. Beat the butter and sugar until light and fluffy, add the coffee essence and eggs one at a time, beating well between each addition. Add the PHILLY and beat until smooth.
  • FOLD through the remaining biscuits, almonds and melted chocolate and pour into the prepared pan. Bake at 180ÂșC for 50-60 minutes or until cooked. Allow to cool for 1 hour before removing from the pan.
  • SERVE dusted with icing sugar and a dollop of cream.