This now bake Toblerone cheesecake boasts a crisp, buttery base, a creamy Toblerone filling, a honeyed chocolate ganache layer and, course, more Toblerone on top.
Crush the biscuits to a crumb in a food processor or in a bag with a rolling pin. Tip into a bowl.
Add the melted butter and mix together.
Press the biscuit mixture into the bottom of a large, greased springform tin, then pop in the freezer to set while you make the filing - it should feel very firm to the touch.
Make the filling
Put the cream cheese, double cream, icing sugar and cocoa powder in a large bowl. Whip until smooth and thick.
Add the chopped Toblerone and fold together.
Spoon the filling onto the biscuit base and smooth over the surface.
Make the topping
Put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
Add the honey and cream and gently whisk until the whole mixture becomes glossy and smooth. Allow to cool to room temp.
Spoon the ganache on top of the cheesecake. Spread to the edges, leaving some swirls and texture on top.
Arrange the toblerone triangles on top then refrigerate overnight.
Serve
Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake, transfer to a stand or plate.
Warm a sharp knife in a cup of hot water just before slicing and wipe the knife clean between cuts to achieve really neat slices.