Baileys and Toblerone Cheesecake

Ingredients

• 250 g plain sweet biscuits (I used arnott's arrowroots)
• 150 g butter, melted
• 200 g white chocolate
• 500 g cream cheese
• 1/3 cup caster sugar
• 4 eggs, lightly beaten
• 300 g sour cream
• 3/4 cup Baileys Irish Cream
• 200 g Toblerone chocolate bars, chopped coarsely
• 100 g milk chocolate, extra (to make chocolate curls)
• 1 teaspoon oil, extra (to make chocolate curls)

Directions

1. 1

   Preheat oven to 160°C (or 140°C fan forced). Grease a 24cm springform pan and line the base with baking paper (cut to fit).

2. 2

   Place biscuits in a food processor and process until completely crushed. Add butter and process until combined.

3. 3

   Press mixture into the base and half the way up the sides of the prepared tin. Refrigerate for 20 minutes.

4. 4

   Meanwhile, place white chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). Allow chocolate to cool slightly.

5. 5

   Place cream cheese and caster sugar in a large bowl. Beat until smooth. Add eggs and beat until combined. Beat in sour cream, white chocolate and Baileys.

6. 6

   Scatter Toblerone over the base of the cheesecake and then carefully pour filling into prepared base. Bake for 1 hour and 20 minutes or until set. Allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.

7. 7

   To serve cheesecake, decorate with prepared chocolate curls.

8. 8

   CHOCOLATE CURLS: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. Place plate into fridge until chocolate is just set. Remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.