Step 1:Blitz the Toblerone in a food processor and then do the same with the biscuits until both are fine rubble. Add the butter and blitz until the mixture begins to clump then pour into an 8" springform tin and press firmly into the base in an even layer. Pop the base in the fridge to chill for 30 minutes whilst you make the filling.Step 2:For the filling melt the Toblerone in a bowl over a pan of simmering water and then stir in the light muscovado sugar and 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 is 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 cheese until it is soft. Finally combine the cheese with the cream and chocolate mixture.Pour into the tin onto the chilled base. Chill overnight in the fridge until set.Cream cheese runny preventionBe careful not to overbeat the cream cheese as it will become runny. Step 3:When you are ready to serve, make the glaze by melting all the ingredients 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 around the edges of the cheesecake to form drips.Decorate with chunks of Toblerone and serve straight away.The cheesecake softens at room temperature so keep it in the fridge if there are any leftovers. What to do if the glaze thickensIf the glaze thickens or seizes you can reheat it and beat in some unsalted butter to make it runnier.