I first discovered this recipe a few years ago from one of my best friends, who found it on the back of a package of Philadelphia Cream Cheese. I've been making a slightly changed version of it ever since- it's one dessert I'm now famous for! It is so delicious I guarantee you, you can't stop at just one piece!
If you like, you can shave remaining Toblerone and sprinkle on top.
You can use 1x 250g light Philadelphia cream cheese and 1x regular Philadelphia, but only one can be the light lower fat version.
Altered ingredient amounts. I would suggest using 125 gr of cookie crumbs or doing as per the original recipe on the Philadelphia site, and adding 1/4 cup ground almonds to the cookie crumbs. Original recipe: http://www.philadelphiacreamcheese.com.au/recipes/Cheesecakes/Toblerone-Cheesecake.aspx - 31 May 2010
Way too much butter for only one cup of cookie crumbs. Original recipe on Philadelphia's website also adds 1/4 c ground almonds to the butter/crumb mix for the crust. I added extra cookie crumbs but not enough, the pressed crust was too soft for my liking. It did however hold together really well once chilled and the cake was sinfully delicious! - 31 May 2010
Very rich, but absolutely divine! Needs a bit more toblerone as i'd say it tastes just like delicious chocolate cheesecake. But YUMMY!!! - 18 Dec 2014