• Line the base and sides of a 20cm spring tin with baking paper.
• Place the butter in a microwave safe bowl and cook for 30 seconds or until melted.
• Combine the crushed biscuits, butter and almond meal in a large bowl, before pressing into the base your springform tin using the back of a metal spoon.  Place the tin in the fridge to chill.
• Place the cream cheese and sugar in the bowl of an electric mixer and beat until smooth.
• While the mixer is still going, add the melted chocolate and cream and continue to beat until combined.
• Remove spring tin from the fridge and pour the filling over the top of the biscuit base and gently smooth the top.
• Sprinkle the extra Toblerone over the top of the cheesecake and place it back into the fridge for 8+ hours (preferably overnight) to set.

Thermomix Instructions

• Line the base and sides of a 20cm spring tin with baking paper.
• Cut the butter in half and place it into your Thermomix bowl. Cook for 2 minutes, 60 degrees, Speed 3 (or until melted).
• Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 9. Scrape down the sides and mix again for another 10 seconds, Speed 7.
• Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and press the surface down firmly.
• Break 200g of toblerone into pieces. Put the pieces into your Thermomix bowl and chop for 10 seconds, Speed 7 before cooking for 3 minutes, 60 degrees, Speed 2, until melted.
• Cut the softened cream cheese into quarters and add it along with the caster sugar and thickened cream to the melted toblerone mixture. Mix for 30 seconds, Speed 5. Scrape down the sides and mix for another 1 minute, Speed 5, or until combined.
• Pour the cheesecake mixture over the chocolate base.
• In a clean Thermomix bowl, grate the remaining Toblerone for 10 seconds, Speed 8. Sprinkle over the top of the cheesecake.
• Place the toblerone cheesecake into the fridge fo a minimum of 8 hours (preferably overnight) to set.