Gluten Free Toblerone Cheesecake

This is another recipe I made to take to Easter lunch. It is also very rich. Unfortunately I don't have many photos because I got a bit time pressured and distracted (my in-laws were visiting) but I think you can get the basic idea from this. The original recipe came from family friends Robyn and Steve Holland but I don't know how closely it resembles theirs anymore.
Depending on the biscuits and chocolate you use (remember, substitution is the key to successful special diet cooking) this can be soy, egg and nut free but obviously not dairy free.

For the base:
1 cup gluten free chocolate biscuit crumbs (use whatever you like but try for choc coated ones, I used some that resembled a g/f version of Tim Tams) pulverise the biscuits in a food processor.
80g melted butter
1/4 cup ground almonds

For the filling
500g cream cheese, softened.
1/2 cup caster sugar
200g Toblerone melted or grated
1/2 cup thickened cream

For the topping
200g Toblerone, grated or shaved into curls

Method:

Lightly grease a 22cm round springform cake tin
Combine biscuit crumbs, butter and almonds and press the mixture into the base of the prepared tin, chill.
Beat cream cheese until smooth, add sugar, cream and chocolate. Continue beating until well combined.
Pour filling into the tin on top of the base. Refrigerate for at least 2 hours but preferably overnight (you can't turn it out until it is really set).

If you melt the Toblerone you will get a very smooth, sweet cheesecake that is very child friendly. If you grate it you get a much sharper, more adult dinner-party type cheesecake. I prefer the grated version.

To serve, remove the tin from the fridge, allow it to warm up a little to make removing the sides easier (wiping the outside of the tin with a warmed tea towel may help). Release the hinge and gently ease the side away from the cream cheese, if necessary you can run a knife between the side of the cheesecake and the tin but be careful not to take chunks out of it. To remove the base of the tin you will almost certainly need to use a blunt knife to ease it away from the biscuit crumb base, be careful and try to handle the actual cheesecake as little as possible. The chilled cheesecake base is strong enough to support the whole thing as you remove the tin, slide the knife between the tin and the cheesecake and as the gap gets bigger, slide your hand into the space. That probably sounds harder than it actually is.

Transfer the cheesecake to your serving platter and dust liberally with chocolate shavings.
Serve with whipped cream to cut through the richness a bit.
Serves 10-12