Toblerone Cheesecake

• Base
• 1 cup plain chocolate biscuit crumbs
• 80g butter, melted
• 1/4 cup ground almonds
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 200g TOBLERONE* Milk or Dark Chocolate, melted
• 1/2 cup thickened cream
• Topping
• 200g TOBLERONE* Milk or Dark Chocolate for shaving

1. Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 20cm springform pan.
2. Chill.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Beat in the melted Toblerone and cream until well combined.
5. Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight.
6. Serve topped with the Toblerone* shavings.

base, chocolate biscuit crumbs, butter, ground almonds, filling, caster sugar, toblerone, cream, topping, toblerone

Taken from www.kraftrecipes.com/recipes/toblerone-cheesecake-103235.aspx (may not work)