Chilling time: 8 hours or overnight
Got this recipe along with a Toblerone bar a few years back. If you like peanut butter and chocolate combos like I do, you'll enjoy this.
I had temporarily misplaced the recipe, which was still on the little recipe card from the grocery store and was so happy to find it on the internet. Hope they don't mind I borrowed the picture.
11/4 cup chocolate wafer crumbs1/4 cup butter, melted2 pkgs (250g) cream cheese, softened1 cup smooth peanut butter1 cup sugar1 bar (100g) Toblerone Chocolate, chopped (I buy the honey and almond nougat 400g size ; keep the other half in the freezer for the next cheesecake - or a good snack :)1 cup whipping cream, whipped
Combine chocolate crumbs and melted butter. Press onto bottom of a 9 inch (23 cm) spring form pan. Chill.Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth. Stir in chocolate. Fold whipped cream into cream cheese mixture. Spoon into spring form pan.
Chill 8 hours.
Sauce: 1/4 cup whipping cream1 bar (100g) Toblerone Chocolate (Milk or Bittersweet), chopped
Bring cream to a simmer over low heat; remove. Add chopped chocolate and stir until melted and smooth. Cool. (I actually do this step in the microwave. Heat the cream until scalding but don't boil, add the chocolate and stir until melted.) Cool. Pour over cake and place in refrigerator, OR pour over each slice as it is served.
Makes 12 - 16 servings.