Toblerone Cheesecake

Most of you are maybe familiar with an over sized toblerone that has been popular recently or  I should say during festive season and yes it did reached into our cold storage. It takes the whole household to finish and as of this moment it did, at last, for the reason that I made something out of it. Toblerone Cheesecake. Toblerone is my father's favorite chocolate and incorporating it into cream cheese gives a different twist. He is not a food explorer but he did give my toblerone cheesecake a try and he did like it. He wants me to bake Toblerone cheesecake again!

RECIPE

You Will Need:
200g digestive biscuits, finely crushed
90g unsalted butter melted
300g philadelphia cream cheese
300ml double cream(lightly whipped)
200g toblerone, melted

Directions:

1. Lightly grease a 8 inches springform cake tin or mousse ring with butter. Crushed the biscuits and add the melted butter. Mix till combined. Press the mixture into the prepared tin. Refrigerate while making the cheesecake mixture. 
2. In a double broiler or using a bain-marie(water bath), melt the chocolate. Mixing continuously until the chocolate is smooth in texture.
3. In another bowl, mix the cream cheese until  well combine and free from lumps. Do not over beat. Mix the chocolate mixture together.
4. Pour the mixture into a prepared biscuit base.
5. Smoothing out the surface evenly.  Refrigerate  for at least 5 hours or overnight.
6. De-mould and cut into 12 pieces. I sliced my cheesecake into 8 pieces as we are a big eater of sweets. 
7. Wait for 8 -10 minutes before serving. Decorate as desire.

TIP:  Proper slicing should be implemented (I did mine with a trembling hand).  Using a long thin knife or flat edge cake knife.  Souk the knife into a hot water allow it to heat and dry with a clean towel before slicing the cake.  Repeat the procedure until you slice the whole cake. ENJOY!