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