Shortbread & Toblerone Cheesecake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 500 g cream cheese
• 175 g toblerone chocolate bars (approx 8 pieces)
• 200 g shortbread cookies (approx 7 pieces)
• 1/2 cup sour cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs

Recipe

• 1 neatly arrange a cupcake tray with cupcake liners.
• 2 for the base of the cheesecake, take the shortbread and put it through a food processor and make the biscuits into crumbs.
• 3 take a tablespoon and lay the crumbs neatly and firmly on the cupcake liners. set them aside.
• 4 in the meantime, heat up the oven to 275 degree fahrenheit.
• 5 take a mixer and add the cream cheese and soften it.
• 6 slowly add in the sugar and the vanilla extract and mix thoroughly. (you can add more sugar than i listed, i don’t like my cheesecake to be too sweet).
• 7 add in the eggs and mix again.
• 8 repeat with the sour cream.
• 9 chop up each toblerone peak into 4 pieces and slowly add into the rest of the batter.
• 10 once thoroughly mixed, slowly scoop out the batter and fill up the cupcake tray, by loading them up on top of the shortbread base.
• 11 bake in the oven for 35 minutes. refrigerate overnight and enjoy!
• 12 the cheesecake mixture makes 15 cupcakes, since i had a cupcake tray that fits only 12, i had some batter left over. the next day, i made a different base, i added some pretzel with the shortbread, and that turned out yummy too!