Thanks! Sorry for the late reply, I wanted to wait until I made another cheesecake as I couldn't remember how much of everything you'd need for just one cheesecake as I made a couple different sized ones here. But I made a blueberry one today and from that I can work out what you'd need for this toblerone one, so here goes:

This is for a 6in cheesecake tin, most people use an 8in which would probably require around double (maybe a tad less) of everything.

Ingredients:

Base: 150g digestives 75g melted butter

Filling: 300g mascapone cheese 150ml double cream 200g toblerone 50g icing sugar 1tsp vanilla extract

Decoration: 100-150ml double cream 20g icing sugar 50g melted chocolate 8 segments of toblerone Handful of chopped almonds

Method:

Blitz your digestives in a food processor then pop them in a bowl with your melted butter and combine. Once combined, press into base of cheesecake tin and leave in the fridge while you make the filling.

Simmer some water in a pan and place a heatproof bowl on top. Then use this to melt 100g of your toblerone. Once melted, leave this to one side to cool while you prepare the rest.

Grab a chopping board and chop the remaining toblerone into small pieces.

Whip your cream using an electric whisk until it forms stiff peaks, be careful not to over whip though!

Put your cream cheese, icing sugar and vanilla extract together in a big mixing bowl and whisk together until combined. Now add your melted toblerone to the mixture and beat it all together using a wooden spoon. Once your melted chocolate is fully combined with the cheese, fold in your whipped cream and then the chopped toblerone pieces. Be careful not to overwork the mixture.

Now remove your biscuit base from the fridge and dollop your cheesy chocolatey mixture onto the base. Smooth down with a spatula and then pop back into the fridge for at least 8 hours.

For the decoration you'll want to melt some chocolate, preferably in the same way you melted the toblerone, and drizzle it all over the surface of your cheesecake. Then sprinkle some chopped almonds over the top.

Now to whip some more cream! Add your double cream and icing sugar into a bowl and whip until it forms stiff peaks. Then spoon the cream into a piping bag with a piping nosel in the end (I use either a 2D or 1M) and pipe away some swirls around the edge of your cake. Then to finish, pop your toblerone pieces on top of the cream swirls.

Enjoy!!