Combine OREO crumbs, butter and almonds, press into the base of a lightly greased 20 cm springform pan. Chill for 30 mins.
Beat PHILADELPHIA and sugar using an electric mixer until smooth.
Melt 200 g of the TOBLERONE bar. Reserve the rest of the bar for decorating.
Beat in the melted TOBLERONE and cream until well combined.
Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight.
Serve topped with remaining TOBLERONE and CADBURY FLAKE.