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!