Today is Mom's 69th birthday and I asked her what kind of cake she would like. I suggested this one as I had heard Holly talking about how she had made one and Mom loves Toblerone. The recipe originally is from Kraft, however I changed up the recipe a little. Holly and the gang suggested a graham crust over an oreo crust. I also added extra chocolate right over the crust before pouring in the filling. I would also suggest melting a small bag of kraft caramels and pouring over the top as opposed to the caramel ice cream topping. It ran out of the sides of the pan in the fridge and across the kitchen floor as I took it out of the fridge.
What You Need!
1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup packed brown sugar
1 Tbsp. vanilla
3 eggs
1/3 cup caramel ice cream topping
1 bar (100 g) TOBLERONE Swiss Milk Chocolate, coarsely chopped
Make It!HEAT oven to 350ºF.
MIX crumbs and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
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