Place OREO cookies in a food processor and blitz to form crumbs. Add melted butter and almonds and blitz to combine. Press into the base of a 20 cm spring form pan lined with baking paper. Chill.
Beat PHILADELPHIA cream cheese for 2 minutes or until smooth. Add sugar, cream and gelatine, continue beating until well combined.
Divide the TOBLERONE bar and set aside around 100 g for decorating. Melt 200 g in a microwave and coarsely chop 60 g to small chunks. Beat melted chocolate into the cream cheese mixture and finally mix the chopped chocolate into the mixture.
Pour onto the prepared base and refrigerate for 3 hours until set, or overnight.
Decorate with remaining large TOBLERONE triangles, small TOBLERONE triangles, crumbled CADBURY FLAKE bar, chopped nougat, flaked almonds and toffee shards.
To make toffee shards; melt 1 cup caster sugar in a pot over medium heat, stirring until dissolved. Continue to heat until golden. Pour the toffee onto a lined baking tray and scatter over almonds, if desired. Allow to cool, then break into shards.