Toblerone cheesecake

 
On Saturday night, I had three friends over for dinner.  It has been a record year for dinner parties for me, as this was the third one I have had this year.  The first one, I actually forgot about until my friend texted me to confirm the time; the second one went OK, but I was slightly flustered as I was not quite ready when the came; but this one seemed to be almost hitch free (if you discount the fact that I knocked over a carton of cream in the fridge).

For dessert, I made a Toblerone cheesecake that I had tried at a relative's birthday party back in March, but it has taken me until now to get around to making it.  Here's a peek inside:

It was delicious, but next time I would use less Toblerone, as it tended to set up and make hard lumps of chocolate inside the cheesecake.  Not that the punters were complaining; it just makes the cheesecake hard to cut.  The recipe, from my second cousin Kay Lewis, is as follows (formatted as Kay wrote it):

BASE
1 x 250G PACKET	BUTTERNUT SNAP BISCUITS
150G	MELTED UNSALTED BUTTER
200G	WHOLE ALMONDS
METHOD
CRUSH BISCUITS AND ALMONDS IN FOOD PROCESSOR.
ADD MELTED BUTTER AND MIX WELL.
PRESS INTO 25CM-SPRINGFORM TIN AND BAKE IN MODERATE OVEN FOR 10 MINS AND COOL.
FILLING
3 TSPNS	GELATINE
1/2 CUP	WATER
500G	PHILADELPHIA CREAM CHEESE
3/4 CUP	CASTER SUGAR
1/2 CUP	CREAM
2 TBLSPNS	KAHLUA LIQUEUR
300G	TOBLERONE CHOCOLATE
METHOD
PLACE TOBLERONE CHOCOLATE IN A BOWL AND MICROWAVE ON MEDIUM LOW UNTIL MELTED.
PLACE GELATINE AND WATER IN A CUP. STIR AND PLACE IN A DISH OF HOT WATER TO DISSOLVE, THEN ALLOW TO COOL.
BEAT PHILADELPHIA CREAM CHEESE UNTIL SMOOTH. ADD SUGAR AND BEAT WELL.
ADD CREAM, LIQUEUR AND GELATINE AND STIR WELL.
POUR CHEESE MIXTURE OVER PREPARED BASE, THEN POUR IN TOBLERONE CHOCOLATE AND SWIRL WITH A KNIFE TO CREATE
A MARBLE EFFECT.
CHILL OVERNIGHT IN REFRIGERATOR.
DECORATE WITH SWIRLS OF WHIPPED CREAM AND CURLS OF CHOCOLATE.