Toblerone Cheesecake

Base:
1 cup plain chocolate bisuit crumbs
80g butter melted
1/4 cup ground almonds

Filling:
2x250g block Philadelphia cream cheese
1/2 cup caster sugar
2x200g Toblerone milk or dark chocolate
1/2 thickened cream

Combine bisuit crumbs, butter and almonds, press in to the base of a
lightly greased 22cm spring form pan. Chill Beat Philadelphia for 2mim or
until smooth. Add sugar, melted toblerone and cream. continue beating
until well combined. pour on to the crumbed base and refrigerate for
2-3hours until set. serve top with left over tobleronr shavings.


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