It was my brother’s birthday last week. He’s finally home for the summer and it’s been great having him home. This is the first time that we’ve been home at the same time in two years, which was mainly due to conflicting university schedules. I knew months ago that this was the cake I would be making for his birthday. My brother is a huge fan of cheesecakes and thinks himself as a cheesecake connoisseur, so cheesecake was the only option. The addition of Toblerone simply made this cake irresistible. This no-bake recipe was a breeze to put together and even easier to devour! Honestly, it was creamy, chocolately, somewhat light and simply luscious! The cheesecake connoisseur gave this cake his seal of approval. So please, the next time you think of making a cheesecake, use this recipe! You won’t regret it.Toblerone CheesecakeServes 8 Makes a 20 cm cake.Adapted from Kraft.comIngredientsBase350 g plain chocolate biscuits, crushed120g butter, melted [Increase or decrease amount as necessary. Butter is used to bring the crushed biscuits together] Filling500 g cream cheese.70 g caster sugar350 g Toblerone chocolate (milk or white), melted120 g thickened/ double creamMethodMelt butter and mix with crushed biscuits. Press into the base of a 20 cm spring-form tin. Chill for 2-3 hours. Or you can freezer it for 1 hour. Beat cream cheese and sugar until smooth. Add the melted Toblerone and cream and beat until well combined. Pour into prepared tin. Chill for 3-4 hours or overnight to set. Remove from tin and decorate with Toblerone triangles, or shavings.