Toblerone Cheesecake

Blitz the Toblerone in a food processor and then do the same with the biscuits until both are fine crumbs. Add the butter and blitz until the mixture begins to clump together, then pour into an 8-inch springform tin and press firmly into the base in an even layer.

Pop the Toblerone and biscuit base into the fridge to chill for 30 minutes while you make the Toblerone cheesecake filling.

For the cheesecake filling, melt the Toblerone in a bowl over a pan of simmering water and then stir in the light muscovado sugar. Gently dissolve any lumps in the sugar, then set aside to cool for 5 minutes.

In a small bowl, mix the cocoa powder with 3 tbsp of hot water until it's smooth.

In a large bowl, whip the cream until it holds its shape, and then carefully fold in the cooled, melted Toblerone mixture and the cocoa mixture.

In another large bowl, gently beat the cream cheese until softened; be careful not to overbeat the cream cheese as it will become runny and start to separate if overbeaten. Finally, combine the softened cream cheese with the cream and chocolate mixture.

Pour the cheesecake filling into the tin onto the chilled base. Chill overnight in the fridge until set.

When you are ready to serve, make the chocolate glaze by mixing the dark chocolate, icing sugar and milk together in a bowl over a pan of simmering water until smooth and combined.

Release the cheesecake from its tin and place on a serving plate. Then while the glaze is still runny, pour the glaze around the edges of the cheesecake to form drips. If the glaze thickens or seizes, you can reheat it and beat in some unsalted butter to make it runnier.

Decorate with chunks of Toblerone and serve straight away.

This Toblerone cheesecake softens at room temperature, so keep it in the fridge if there are any leftovers.