Toblerone Cheesecake
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275g cream cheese
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225g icing sugar
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300g crushed Toblerone
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500ml fresh cream
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2 tablespoons Baileys
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230g chocolate digestives
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115g butter
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Crush the biscuits, add the melted butter, and allow the base to set.
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Whip the fresh cream until stiff.
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Blend the icing sugar with the cream cheese and Baileys using a whisk.
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Gently fold in the whipped cream and crushed Toblerone. Don't stir the mixture as stirring will remove the air.
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Top with Toblerone shavings and allow to set overnight in the fridge.