• Line an 8 inch springform baking tin with baking paper on the bottom and sides.
• Pre- heat oven to 150c/300F.

Oreo Base

• Crush Oreos in a food processor or place it in a bag and bash with a rolling pin.
• Melt butter and add to the crushed Oreos. Mix well to combine.
• Spoon Oreo mixture into springform pan and place in the fridge.

Toblerone Cheesecake Filling

• Melt Toblerone in the microwave in 30 second bursts until melted. Set aside to cool slightly.
• Place the cream cheese and sugar in to a bowl of a stand mixer. Beat until smooth and creamy and the sugar has dissolved.
• Add in eggs and vanilla and beat till smooth.
• Add in cream and beat until thick and creamy.
• Add in the melted Toblerone and give it a gentle mix, don't over-mix this as you won't get the ripple effect. Just one or 2 mixes around the bowl is enough.
• Pour the mixture into the springform pan and place in the oven.
• Place an oven safe bowl, dish or pan in to the oven beneath the cheesecake and fill it with hot water, this is a hack to create a water bath and will help to cook the cheesecake while keeping it smooth and creamy.
• Bake for 65-70 minutes.
• Cheesecake is cooked when the edges are firm and set and there is a slight wobble in the centre.
• Once baked, leave the oven door slightly ajar while the cheesecake cools down, remove after an hour and let cool completely before chilling.

Topping and serving

• Beat chilled cream with powdered sugar in a mixer with a whisk attachment. Whisk until thick and it has peaks.
• Grate Toblerone.
• Remove from the fridge 30 minutes before serving.
• Top cheesecake with cream and Toblerone and serve.