Line the base of a 22cm springform tin with baking paper and lightly grease the sides.
Cut the butter in half and place it into your Thermomix bowl. Cook for 2 minutes, 60 degrees, Speed 3 (or until melted).
Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds, Speed 7.
Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and press the surface down firmly.
Break 200g of toblerone into pieces. Put the pieces into your Thermomix bowl and chop for 10 seconds, Speed 7 before cooking for 3 minutes, 60 degrees, Speed 2, until melted.
Cut the softened cream cheese into quarters and add it along with the caster sugar and thickened cream to the melted toblerone mixture. Mix for 30 seconds, Speed 5. Scrape down the sides and mix for another 1 minute, Speed 5, or until combined.
Pour the cheesecake mixture over the chocolate base.
In a clean Thermomix bowl, grate the remaining Toblerone for 10 seconds, Speed 8. Sprinkle over the top of the cheesecake.
Place the toblerone cheesecake into the fridge fo a minimum of 8 hours (preferably overnight) to set.
RECIPE NOTES & TIPSIngredients Info:
Chocolate Ripple Biscuits - I use Arnotts choc ripple biscuits which are popular in Australia. You can use any plain sweet chocolate biscuits you like.
Almond Meal - also known as ground almonds. You can use store-bought almond meal or make your own in the Thermomix.
Cream Cheese - use blocks of firm cream cheese (not light or spreadable). I use full fat Philadelphia cream cheese.
More Recipe Tips:
To ensure a smooth cheesecake, ensure the cream cheese is at room temperature before using.
Keep the cheesecake stored in the fridge and consume within 3 days. As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving.