Toblerone Cheesecake

Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.

Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.

Melt the Toblerone in a bowl over a pot of simmering water.

Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.

Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).

Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.

Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.