Step 1

Preheat oven to 160C/140C fan-forced. Grease a 3.5cm deep, 18 x 28cm loose-based tart pan. Finely chop two Toblerone bars

Step 2

Process biscuits in a food processor until fine crumbs form. Add the butter and process until combined. Press mixture over base and sides of pan. Place in the fridge until required.

Step 3

Use electric beaters to beat the cream cheese, caster sugar and vanilla until smooth. Beat in the eggs, one at a time, beating well after each addition. Stir in the flour and chopped Toblerone.

Step 4

Spoon the cream cheese mixture over biscuit base in prepared pan. Smooth top. Bake for 40 minutes or until just set. Turn the oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 4 hours or overnight to set.

Step 5

Place the brown sugar, extra butter and cream in a small saucepan. Bring to the boil over high heat. Boil for 30 seconds or until smooth and combined. Set aside to cool slightly.

Step 6

Transfer the cheesecake to a serving plate. Spread caramel over cheesecake, reserving any extra to serve. Arrange the Toblerone over the caramel, breaking to fit. Serve.