Toblerone Chocolate Cheesecake - cooking recipe

Ingredients

1 (250 g) box tiny teddie chocolate biscuits
125 g butter or 125 g margarine
500 g cream cheese
100 g melted Toblerone chocolate bars
3 teaspoons gelatin
1/2 cup boiling water
3/4 cup caster sugar
1/2 cup cream
100 g Toblerone chocolate bars, chopped into little pieces (optional)

Preparation

Crush tiny teddies in a food processor.
Place melted butter and crushed biscuits in a bowl and mix well.
Press biscuit mixture into a spring form tin and place in the fridge. (No need to grease the tin).
Beat the cream cheese in a food processor, until slightly softened.
Add the cream, caster sugar and melted toblerone to the cream cheese in the food processor.
* Add the extra toblerone chunks now.
Place the 1/2 cup of water in a jug with the gelatine sprinkled on top. But do not stir.
Place the jug in the microwave for 30 seconds.
Take out of microwave and stir immediately until gelatine has dissolved.
Pour the gelatine into the food processor.
Process the mixture until smooth, scraping down the sides occasionally to ensure you get all the cream cheese.
Place in the springform tin immediately and set in the refrigerator.