Baileys And Toblerone Cheesecake

Total Time: 46 mins Preparation Time: 45 mins Cook Time: 1 min

Ingredients

• Servings: 14
• 250 g plain sweet biscuits (i used arnott's arrowroots)
• 150 g butter, melted
• 200 g chocolate
• 500 g cream cheese
• 1/3 cup caster sugar
• 4 eggs, lightly beaten
• 300 g sour cream
• 3/4 cup baileys irish cream
• 200 g toblerone chocolate bars, chopped coarsely
• 100 g milk chocolate, extra (to make chocolate curls)
• 1 teaspoon oil, extra (to make chocolate curls)

Recipe

• 1 preheat oven to 160°c (or 140°c fan forced). grease a 24cm springform pan and line the base with baking paper (cut to fit).
• 2 place biscuits in a food processor and process until completely crushed. add butter and process until combined.
• 3 press mixture into the base and half the way up the sides of the prepared tin. refrigerate for 20 minutes.
• 4 meanwhile, place chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). allow chocolate to cool slightly.
• 5 place cream cheese and caster sugar in a large bowl. beat until smooth. add eggs and beat until combined. beat in sour cream, chocolate and baileys.
• 6 scatter toblerone over the base of the cheesecake and then carefully pour filling into prepared base. bake for 1 hour and 20 minutes or until set. allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
• 7 to serve cheesecake, decorate with prepared chocolate curls.
• 8 chocolate curls: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. place plate into fridge until chocolate is just set. remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.