Decadence.

A while back Terri posted a recipe that immediately caught my eye, it was for toblerone cheesecake. I admit this caught my eye because I don't like toblerone and my family does and as I'll be in France with all my husbands family in less than four weeks I was delighted to be able to make my family something new and delicious safe in the knowledge that I wouldn't be tempted and I might yet look half decent in a bikini. Of course as I licked the bowl, expecting to not like the taste, so began a new love affair. It was delicious. This is the easiest, tastiest recipe ever made and I don't think it will be too long before I make it again. Next time I make it I will double the ingredients for the base as it was very thin compared to the thick toblerone cheese topping.

The Recipe

Base:
1 cup plain chocolate biscuit crumbs
80g melted butter
1/4 cup ground almonds

Filling:
2x 250g block Philadelphia Cream Cheese, softened
1/2 cup caster sugar
200g Toblerone Milk or Dark chocolate, melted
1/2 cup thickened cream (I used a pot of cream)

Method:
1. Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased spring form pan. Chill.
2. Beat Philly for two minutes or until smooth. Add sugar, melted Toblerone chocolate and cream, continue beating until well combined.
3. Pour onto the prepared crumb base and refrigerate for 2-3 hours until set, or overnight. Serve topped with Toberlone shavings.
Serves 10

Wendy is currently hosting a meme in which you download a picture and play around with it. So I have turned this:

into this:

Finally may I recommend that you ask your husband to please remove his beer glass from the floor when he goes to bed then you won't get woken up at 8:30am by your six year old saying 'somebody left a glass on the floor and by accident I knocked it over and it's smashed'