| Salted Butter, Melted | 1/3 cup (80 g) |
| Digestive Biscuit Crumbs | 1 1/4 cup (125g) |
| Creamcheese | 2 cups (500 g) |
| Sugar | 1/2 cup (100 g) |
| Toblerone, Melted | 300 gram |
| Whipping Cream | 1/2 cup (120ml) |
Line an 8-inch round cake pan with parchment paper. Set aside.
In a bowl, combine melted butter and breadcrumbs. Press the mixture firmly into the cake pan. Set aside.
Using an electric mixer, beat the cream cheese and sugar until well combined. Set aside.
In a different bowl, whip the whipping cream until soft peaks form.
Fold the whipping cream into the cream cheese batter.
Add in the melted Toblerone and mix well.
Pour the batter into the cake pan.
Refrigerate 2-3 hours or overnight until set. Enjoy!