Toblerone Cheesecake (Milk Chocolate)

  • Ingredients for 12
  • 150 g Digestive Biscuit Crumbs
  • 50 g Butter, melted
  • 280 g Philadelphia Light
  • 180 g Toblerone Milk Chocolate, melted
  • 200 ml Whipping Cream, lightly whipped
  • 20 g Toblerone Milk Chocolate, for shavings

1. Combine the biscuit crumbs with the melted butter and press into the base of a lightly greased 22cm spring form tin. Chill. 2. Beat the Philadelphia until smooth, quickly fold in the lightly whipped cream and melted Toblerone until well combined. 3. Pour onto the prepared crumb base and refrigerate for 2-3 hours or overnight. Serve topped with Toblerone shavings.