Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
Tip into an 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling!
Melt the 200g Toblerone in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) mix the cream cheese, icing sugar and vanilla together until smooth!
Pour in the melted Toblerone and beat until smooth.
Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!
Chop up the Toblerone and fold through the cheesecake mix – pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
For the Double Cream!
Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (double cream & icing sugar), and some extra Toblerone and sprinkles!
If you’re a fan of the almond flavour of the Toblerone, you can add 50g or so of blitzed almonds to the base so you have a more increased flavouring!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think it's not setting, 99% of the time its because you didn't whip it enough!
I would also 100% recommend using full-fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set!
This cheesecake will last covered in the fridge for 3 days!
If it looks like your cheesecake isn’t set, or it's a bit sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!
The differences for the up-to-date version vs the original is the original used 225g melted milk chocolate in the mix rather than Toblerone, otherwise, its the same!