A colleague of mine brought me a slice of this cheesecake and I knew I needed to do everything I could to get my hands on the recipe. Thankfully his lovely wife handed it over willingly because I was willing to go to extreme lengths… its the best cheesecake I’ve ever tasted (yes, even better than my caramel cheesecake). So here it is…
Peanut Butter Toblerone Cheesecake
1-1/4 cups choc biscuit or oreo crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Cream Cheese, softened
1 cup Smooth Peanut Butter
1 cup sugar
2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
1-1/2 cups whipped cream, divided
Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup whipped cream. Spoon over crust. Refrigerate 3 hours.
Microwave remaining whipping cream and chocolate in small microwaveable bowl on high until melted. Cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.