i'm very thankful that this cheesecake actually turned out. it's a lot simpler recipe than the Guinness one, and i knew deep down that it would work but i was still freaking out!
this was a very basic cheesecake recipe, calling for all the ingredients you might think. here is the recipe:
- 1-1/4 cups of chocolate cookie crumbs
- 1/4 cup of melted butter
- 3 packages of cream cheese (250g each)
- 3/4 of a cup of brown sugar
- 3 eggs
- caramel topping
- 100g of coarsely chopped Toblerone bar (i used more though!)
the only difference i noticed with this cheesecake is that it called for brown sugar instead of granulated sugar. i think it was a nice change. it amped up the caramel taste!
melt the butter and mix it with the cookie crumbs and press it into a 9 inch springform pan.
beat together the cream cheese and brown sugar until it's well blended. then add one egg at a time, but only beating until it's all mixed together. you don't want to over do it. i read somewhere (and obviously i can't find it now) that over mixing the eggs doesn't allow them to do.....something. and that's why your cheesecake fails. if only i could remember what it was!!! so don't over mix!
cook it in a 350℉ oven for 40-45 minutes. out of habit, i always check mine every ten minutes anyway. take it out, and let it cool. run a knife around the edge to loosen it from your pan and once it's ready, take off the springform part. let it cool completely, and then top it with the caramel and Toblerone! put it in the fridge afterward so that it'll stay firm.
when i make cheesecakes, i always use full fat cream cheese. i don't recommend one brand over the other, as i've always had good results with many varieties. this time i used Philadelphia, because it was on sale! this cake is extremely rich, but soooo good. take it in small portions with a tall glass of milk!
remember when i said to have it in small portions? Chris didn't listen! 
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