Ingredients
250g packet Arnott’s Butternut Snap Cookie
75g unsalted butter, melted
3 x 50g bars Toblerone, finely chopped
FILLING
360g block Toblerone, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
¼ cup brown sugar, firmly packed
300ml tub thickened cream
300ml tub thickened cream
1 cup brown sugar
Method
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Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
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Process cookies in food processor until finely crushed. Add butter. Process until combined. Transfer to a bowl. Stir in finely chopped chocolate.
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Press half the mixture firmly over base of prepared pan. Refrigerate. Cover and reserve remaining cookie mixture.
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To make filling, place chopped chocolate in a heatproof bowl. Sit bowl over saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.
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Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate until combined. Add cream. Beat until well-thickened and soft peaks form.
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Spoon filling into prepared pan. Smooth over top. Sprinkle with reserved cookie mixture. Cover. Refrigerate for 6 hours, or overnight until firm.
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To make sauce, combine cream and sugar in a large saucepan. Stir until sugar is dissolved. Bring to boil. Simmer, stirring occasionally, for about 10 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool to warm.
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To serve, remove side of pan. Transfer cheesecake to a serving plate. Serve with warm sauce.
TIP! Cheesecake and sauce can be made up to one day ahead. Store in the fridge. Reheat sauce in a small saucepan or a microwave before serving.
