Toblerone Swirl Cheesecake

• Base
• 3/4 cup plain chocolate biscuit crumbs
• 2 tablespoons butter, melted
• Filling
• 1 tablespoon gelatine dissolved in
• 1/2 cup cold water
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup caster sugar
• 100g TOBLERONE* Dark Chocolate, melted
• 1/2 cup cream, lightly whipped
• Topping
• 50g TOBLERONE* Dark Chocolate, melted

1. Combine biscuit crumbs and butter, press into base of 20cm spring form pan; chill.
2. Stir gelatine into cold water, heat in saucepan or microwave (30 seconds on HIGH) until dissolved.
3. Beat Philly* until smooth, add sugar, chocolate, cream and gelatine mixture.
4. Pour into prepared crumb crust.
5. Pour melted chocolate over top of cheesecake, swirl top with a fork.
6. Chill until firm.

base, chocolate biscuit crumbs, butter, filling, gelatine, cold water, caster sugar, toblerone, cream, topping, toblerone

Taken from www.kraftrecipes.com/recipes/toblerone-swirl-cheesecake-102934.aspx (may not work)