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Katie’s Toblerone Cheesecake! Recipe- 1 pack Chocolate Ripple Biscuits 100g melted butter. 500g cream cheese (room temp) 1 cup Icing Sugar 1 cup cream 2 tsp gelatine powder 1 tbs water 3x 50g Toblerone Bars Mini Toblerones to decorate. Crush/Process Biscuits until fine crumbMelt butter and combine with crushed biscuits Press into lined springform tin. Chill in fridge. Bloom 2 tsp gelatin in 1 tablespoon water. Set aside to harden and set. Whip cream cheese and icing sugar together until smooth.
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