Ingredients
1 packet of Orio cookies
A quarter cup of butter
A half cup of light Muscovado sugar
3 x 200 packs of cream cheese
2 x 400g Toblerones (one for the mixture and one for decoration)
Gelatine sheets
You’ll also need a 20cm wide cheesecake tin with a removable base
Method
1. Split the Orio cookies and using a knife carefully remove the cream filling. Take the black split cookies and place on a large piece of foil on a chopping board and crush into crumbs using a rolling-pin. Pick up the foil and transfer the crumbs to a little bowl.
2. Mix the Orio crumbs with the melted butter making sure not to wet the mixture too much.
3. Grease the cheesecake tin with the paper from the butter you’ve just melted.
4. Press the butter and Orio crumbs mixture firmly into the bast of the cheesecake tin.
3. Beat cream cheese until soft with a mixer or electric whisk and mix in brown sugar while beating.
4. Melt 200g of Toblerone chocolate (half one of your Toblerones) gradually in a bain marie (a glass bowl sitting in a pot of water). Let the chocolate cool slightly.
5. Fold the chocolate in batches into the cream cheese and sugar. Then chop 200g (the other half) of the Toblerone in thick pieces and fold into the mix.
6. Mix 3 teaspoons (1 sheet) of gelatine into a quarter cup of warm water. Fold the mixture carefully in tiny batches into the cheesecake chocolate mix.
7. Transfer the cheesecake mixture into the cheesecake tin and refrigerate for four/six hours of preferably overnight.
8. Serve topped with roughly chopped Toblerone. Enjoy!