If you like Tolberone this cheesecake recipe is a real treat!

TIP: Cheesecake and sauce can be made up to one day ahead. Store in the fridge. Reheat sauce in a small saucepan or a microwave before serving.

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Ingredients

250g packet Butternut Snap Cookie

75g unsalted butter, melted

3 x 50g bars Toblerone, finely chopped

Filling

360g block Toblerone, chopped

2 x 250g blocks cream cheese, chopped, at room temperature

1/4 cup firmly packed brown sugar

300ml tub thickened cream

Sauce

300ml tub thickened cream

1 cup firmly packed brown sugar

Method

Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.

Process cookies in food processor until finely crushed. Add butter. Process until combined. Transfer to a bowl. Stir in finely chopped chocolate.

Press half the mixture firmly over base of prepared pan. Refrigerate. Cover and reserve remaining cookie mixture.

To make filling, place chopped chocolate in a heatproof bowl. Sit bowl over saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.

Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate until combined. Add cream. Beat until well-thickened and soft peaks form.

Spoon filling into prepared pan. Smooth over top. Sprinkle with reserved cookie mixture. Cover. Refrigerate for 6 hours, or overnight until firm.

To make sauce, combine cream and sugar in large saucepan. Stir until sugar is dissolved. Bring to boil. Simmer, stirring occassionally, for about 10 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool slightly.

To serve, remove side of pan. Transfer cheesecake to a serving plate. Serve with warm sauce.

New Idea team