TOBLERONE Chocolate Chunk Cheesecake

Name: TOBLERONE Chocolate Chunk Cheesecake
Prep time: 30 min
Total time: 405 min
Yield: 14
Ingredients: 2 bars TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, divided; 24 LORNA DOONE Shortbread Cookies, finely crushed; ⅓ cup almonds, toasted, cooled and finely ground; ¼ cup butter, melted; 1 cup granulated sugar, divided; 3 pkg. brick cream cheese, softened; ¾ cup sour cream; 1½ tsp. vanilla, divided; 3 eggs; ¾ cup heavy whipping cream, divided; 1 bar TOBLERONE Swiss Dark Chocolate with Honey and Almond Nougat, coarsely chopped; 1 Tbsp. powdered sugar

Your guests will rave about this creamy cheesecake in a shortbread cookie crust. Rich TOBLERONE Chocolate chunks and a dark chocolate ganache top the cheesecake.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 14 servings.

Ingredient list

2 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, divided
24 LORNA DOONE Shortbread Cookies, finely crushed
⅓ cup almonds, toasted, cooled and finely ground
¼ cup butter, melted
1 cup granulated sugar, divided
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sour cream
1½ tsp. vanilla, divided
3 eggs
¾ cup heavy whipping cream, divided
1 bar (3.52 oz.) TOBLERONE Swiss Dark Chocolate with Honey and Almond Nougat, coarsely chopped
1 Tbsp. powdered sugar

Directions

Heat oven to 350°F.

Cut milk chocolate bars into 14 triangles; reserve for later use. Chop remaining milk chocolate bar.

Combine cookie crumbs, nuts, butter and 1/4 cup granulated sugar; press onto bottom and 2 inches up side of 9-inch springform pan. Set aside.

Beat cream cheese and remaining granulated sugar in large bowl with mixer until well blended. Add sour cream and 1 tsp. vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped milk chocolate. Pour into crust.

Bake 55 min. to 1 hour or until center of cheesecake is almost set. Turn oven off. Open oven door slightly. Let cheesecake stand in oven 30 min.

Run knife or metal spatula around rim of pan to loosen cake; cool cake completely before removing rim.

Refrigerate cheesecake 4 hours.

Microwave 1/4 cup heavy cream in microwaveable bowl on HIGH 30 sec. or just until warmed. (Do not let cream come to boil.) Add to dark chocolate in small bowl; let stand 3 min. Stir until chocolate is completely melted and mixture is well blended. Cool slightly.

Spread chocolate ganache over top of cheesecake, spreading to within 1 inch of edge. Refrigerate 15 min. or until ganache is firm.

Beat powdered sugar with the remaining vanilla and heavy cream in large bowl with mixer on high speed until soft peaks form. Spoon into pastry bag fitted with star tip. Use to pipe whopped cream onto top of cheesecake; top with reserved chocolate triangles.

Recipe Tips

How to Toast Nuts
To easily toast nuts, spread them in a single layer in a shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.
Variation
Prepare recipe as directed, using Neufchatel cheese and light sour cream.
Substitute
Prepare 1/4 tsp. almond extract for the 1 tsp. vanilla used to prepare the cheesecake batter.
How to Cut a Cheesecake
When cutting a cheesecake, use a knife with a thin blade, wiping the blade with a damp paper towel or rinsing with warm water after each cut for best results. Or, try using unwaxed dental floss. Just cut an 18-inch piece of floss, then wrap the ends around your index fingers. Cut the cheesecake in half by pulling the floss through the cheesecake, starting at top surface of cheesecake and keeping the floss pulled tight. Release one end of the floss and pull through bottom of cheesecake. Rewrap the floss and use to cut cheesecake into desired number of slices.