A rich chocolate cheesecake filled with Toblerone pieces on a graham cracker crust, topped with chocolate ganache and more Toblerone.

Units Scale

2 1/2 cups graham cracker crumbs (2 sleeves).

1/4 cup white sugar.

10 tablespoons unsalted butter, melted.

24 oz cream cheese, room temperature.

1 cup white sugar.

1/2 cup sour cream, room temperature.

1/4 cup heavy cream, room temperature.

1 teaspoon vanilla extract.

4 large eggs, room temperature.

1 1/2 cups chopped Toblerone pieces.

1 cup semi-sweet chocolate chips.

1/2 cup heavy cream.

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1- Blend graham crackers, mix with sugar and butter. Press into springform pan and bake at 325°F for 10 minutes.

2- Beat cream cheese with sugar. Add sour cream, heavy cream, vanilla. Mix in eggs one at a time. Fold in Toblerone pieces.

3- Set up water bath using roasting pan. Either wrap springform in foil or place in larger cake pan.

4- Bake 60-75 minutes until edges set but center jiggles. Cool in oven 30 minutes, then completely. Chill overnight.

5- Make ganache with chocolate and cream. Pour over cake. Chill 10 minutes before decorating with more Toblerone.

1- Requires overnight chilling.

2- Use room temperature ingredients.

3- Needs water bath for baking.