Super chocolatey and deliciously creamy!
For the base
400g bourbon cream biscuits
150g butter, melted
For the filling
400g soft cheese
100g caster sugar
500ml cream, lightly whipped
300g Toblerone, melted
For the topping
Toblerone chocolate, roughly chopped
Line the bottom of a 23cm cheesecake tin with parchment paper.
Place the biscuits in a food processor and pulse until it turns into fine crumbs. Add the melted butter and pulse. Transfer the mixture into the tin and press it down into an even layer. Refrigerate.
Whip the soft cheese, melted Toblerone and the sugar until smooth. Fold in the whipped cream and pour the mixture over the biscuit base. Refrigerate overnight.
To decorate, top with chopped Toblerone.