Biscuit base:
1 8oz package of chocolate shortbread cookies
1/2 cup of almond meal
7 tbsp butter, melted
Filling:
16 oz cream cheese (room temperature)
1 cup cream
1 vanilla bean
3 large eggs
3 tablespoons sugar
Toblerone Topping:
8 oz Toblerone
7 tbsp cream
Directions
Crush the cookieswith the almond meal and add the melted butter. Press into a lined springform tin. Bake for 10 minutes.
Take out of the oven and cool.
Turn the oven to 320 F
Put the cream cheese, eggs, cream, vanilla and sugar into a food processor and blitz till smooth. pour into the base and bake for 40 minutes. Check the centre by shaking gently. The cheesecake should be just slightly wobbly. If it needs a little longer bake in 10 minute increments till just done (the timing depends on the depth of the cheesecake). It should never brown or split.
Cool and preferably chill overnight.
Break up the Toblerone and pour over the warmed cream and stir till melted. Don't make the cream too hot as it will melt the nougat.
Pour this chocolate mixture over the cheesecake. Decorate with the Toblerone pieces and chill till set.
Notes
Adapted from http://www.recipechart.com/recipes/cakerecipes/toblerone-cheesecake. Have not yet tried - found this one on the internet and marked it for future reference. I've adjusted the recipe for easier measuring.
