Graham Cracker Crust

1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
2. In a small bowl combine the finely crushed graham crackers, brown sugar and melted butter and mix until completely coated. Firmly press the mixture into the bottom of the pan to form the crust.
3. Bake for 10 minutes.

Toblerone Cheesecake Filling

1. Beat the room temperature cream cheese in a mixing bowl until completely smooth.
2. Add the sugar, flour and salt. Continue beating until smooth.
3. Mix in the sour cream and vanilla extract until fully incorporated.
4. Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
5. Gently fold in the chopped Toblerone pieces.
6. Pour the cheesecake batter into the cooled crust.
7. With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any leakage, you can also place the cheesecake on a foil-lined pan. Bake for 30 minutes.
8. Reduce heat to 250°F (120°C). Bake for 40 minutes or until the edges are mostly set but the center is still quite wobbly if you gently move the pan.
9. Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes.
10. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan and adding the ganache.

1. Place the chocolate pieces in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer. Immediately pour the heavy cream over the chocolate, cover and let sit for 3 minutes.
3. Whisk the mixture until smooth.
4. Pour the ganache onto the cheesecake and spread the mixture evenly over the top.

Assembly

1. Once the ganache is set, decorate with whipped cream and mini Toblerone pieces.