Not only is this dessert a velvety and rich showstopper but also – even better – you can make it in advance.

Serves 14, using a 23cm springform tin lined with greaseproof paper taller than the tin and greased well

Prep: 40 minutes

Cook: 1 hour 20 minutes

Ingredients

300g Oreo cookies
60g salted butter, plus extra for greasing
200g Toblerone dark chocolate, plus extra to decorate
500g full-fat cream cheese
250g mascarpone
100ml double cream
220g caster sugar
5 medium eggs
cherries, to decorate

For the icing:

100ml double cream
200g cream cheese
50g icing sugar

Method

Preheat the oven to 160°C/140°C fan/gas mark 3.

Put the cookies in a sealable food bag and bash into crumbs or blitz in a food processor if you have one. Melt the butter in a saucepan over a medium heat, then stir in the cookies. Mix well, then press into the prepared tin. Chill in the fridge for 20 minutes.

Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then set aside.

Beat the cream cheese, mascarpone and double cream together with an electric whisk until smooth. Add the sugar and eggs, beat again, then add the melted chocolate and mix until smooth. Pour over the cookie base, ensuring the top is smooth.

Wrap the outside of the tin in greaseproof paper, then in two layers of foil, making sure the cake tin is fully sealed. Sit in a roasting tray larger than the tin. Pour warm water around the tin until it comes halfway up the sides, then place in the centre of the oven. Bake for 1 hour 20 minutes until set but with a good wobble.

Run a small, flat palette knife around the edge of the cheesecake – this will help prevent cracks when it cools – and leave to cool.

Put the icing ingredients in a mixing bowl and beat with an electric whisk until smooth. Carefully unclip the tin and transfer the cheesecake to a serving plate.

Dollop the icing onto the centre of the cooled cheesecake and top with cherries and chocolate chunks. Keep in the fridge until ready to serve. Any leftovers will keep in the fridge for 2–3 days.

From Toblerone Cookbook: 40 Fabulous Baking Treats (£10, Kyle Books), out now

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