Flashback Friday / Toblerone Cheesecake

I posted this recipe waaaay back in 2008, and used the Kraft photo instead of my own. I have not made it in many years and it was high time to make this again. After having it again I wondered why I waited so long! Our dinner guest enjoyed it so much that even though it is a rich dessert, people asked for seconds.
I am sorry for the blurry picture but before I had a chance to retake pictures the cake was devoured in no time flat. The recipe originally comes from Kraft, but I revised it and included the changes I made.

Prep time:20 minutes Chilling time:8 hours or overnight

• 1 1/4 cup chocolate wafer crumbs
• 1/4 cup melted butter
• 2 packages (250g each) cream cheese softened
• 1 cup smooth peanut butter
• 1 cup sugar
• 3 bars (100g each) Toblerone Chocolate, chopped (I used 4 bars and divided the extra bar between the filling and the topping) 
• 1/2 cup, whipping cream equals about 1 cup whipped cream. Make a bit of extra if you want to decorate the top. (original recipe calls for a frozen whipped topping, but I prefer the real thing) 
• 1/4 cream for the ganache (original recipe said to use a 1/2 cup of melted coolwhip.

1. Combine chocolate crumbs and melted butter.
2. Press onto bottom of a 9 inch (23 cm) springform pan.
3. Chill. Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth.
4. Stir in chocolate one bar of the chocolate chopped into bite size pieces.
5. Fold whipped cream into cream cheese mixture.
6. Spoon into springform pan. Chill 8 hours.

Ganache:

• 1/4 cup whipping cream
• 1 bar (100 g) Toblerone Chocolate (milk or dark), chopped

1. Using a double boiler, bring cream to a simmer over low heat, remove.
2.  Add chopped chocolate and stir until melted and smooth. Cool.
3. Pour over cake and place in refrigerator, or pour over each slice as it is served.
4. Decorate with remaining whipped cream and chocolate bar.

Serves 8 - 12

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