1-First, preheat your oven to 160°C (320°F). Prepare the biscuit base by crushing the digestive biscuits finely and mixing them with melted butter until combined. Press the mixture evenly into the base of a springform pan and chill it while you work on the filling.

2-In a mixing bowl, beat the cream cheese and sugar until smooth. Gently fold in the chopped Toblerone and double cream to keep things light and airy, just like in the chocolate cheesecake recipe where you melt and cool the chocolate first.

3-Add the eggs one at a time, mixing carefully after each to maintain a creamy consistency. Remember, blitz the biscuits into small crumbs, mix with melted butter, and press into an 8-inch springform tin as per the chocolate recipe tips.

4-Pour the filling over the chilled base, smoothing it out evenly. For that extra touch, whip the double cream until thickened like mousse and fold in chopped chocolate, then chill for 4-5 hours or overnight.

5-Bake in the preheated oven for 45-50 minutes until set around the edges but still a bit wobbly in the center. Turn off the oven and let it cool inside with the door slightly open for about an hour to avoid any cracks.

6-Finally, chill in the refrigerator for at least 4 hours before serving. For decoration, whip double cream with icing sugar and add melted milk chocolate, chocolate pieces, and sprinkles on top, adapting ingredients as needed for dietary preferences.