1 1/4 cup chocolate wafer crumbs
1/4 cup butter melted
2 pkgs (250g each) cream cheese softened
1 cup smooth peanut butter
1 cup sugar
2 bars (100g each) Toblerone Chocolate, chopped (I buy the honey & almond nougat 400g size & keep the other half in the freezer for the next cheesecake)
1 cup already whipped cream (original recipe calls for c**l whip, but I prefer the real thing)
Combine chocolate crumbs and melted butter.
Press onto bottom of a 9 inch (23 cm) spring form pan.
Chill. Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth.
Stir in chocolate one bar of the chocolate chopped into bite size pieces.
Fold whipped cream into cream cheese mixture.
Spoon into spring form pan. Chill 8 hours.
Sauce: 1/4 cup whipping cream1 bar (100g) Toblerone Chocolate (Milk or dark), chopped
Bring cream to a simmer over low heat; remove.
Add chopped chocolate and stir until melted and smooth. Cool. I actually do this step over a double boiler..
Pour over cake and place in refrigerator, OR pour over each slice as it is served.Makes 8-12 servings.
Picture courtesy of Kraft Foods . . . .and recipe adapted from Kraft Foods as well.