Note: if you want non-Thermomix directions, use the recipe at Oh Sweet Day - I just doubled the quantities for my 24cm springform pan.
Toblerone baked cheesecake
500g chocolate cream biscuits80g unsalted butter
500g Toblerone chocolate, plus extra 6-8 pieces to serve500g cream cheese, softened
90g caster sugar (or mill white sugar 2 sec/speed 8)
125g sour cream
Preheat oven to 180°C
Grease and line a 24cm spring form pan.
Place chocolate cream biscuits into Thermomix bowl 10 sec/speed 8. Remove from bowl and set aside.
Add butter to bowl, melt 2 min/60°C/speed 1
Add biscuit crumbs, mix 5 sec/speed 5
Press biscuit mixture into the base of the springform pan and bake for place 8 minutes. Set aside to cool. Turn down oven temperature to 140°C.
Put Toblerone chocolate into Thermomix bowl, chop 10 sec/speed 8
Scrape edges then melt for 2 min/50°C/speed 3
Add cream cheese, caster sugar, sour cream and eggs and mix 40 sec/speed 4
Pour chocolate mixture over biscuit base and bake at 140°C for approx 45 mins or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
Chop extra Toblerone triangles in half and arrange on top of cheesecake to serve.