Toffifee Chocolate Cheesecake

For the Toffifee Chocolate Cheesecake, preheat the oven to 175 °C top/bottom heat. Chop the cookies in a food processor or crumble them in any other way (you can also put them in a plastic bag and crush them with a glass).

Mix the cookie crumbs with the cocoa, then with 70 g of the butter. Mix everything well and press into a greased springform pan.

Pre-bake the cookie base in the oven for about 10 minutes. In the meantime, prepare the topping. Beat the cream cheese until smooth, gradually stir in the sugar. Stir in 100 g of the melted chocolate.

Chop the toffee and fold into the mixture so that there are little pieces everywhere. Spread the topping evenly on the pre-baked base.

Bake in the oven for another 50-60 minutes. At the end of the baking time, turn off the oven and open it. Let the cheesecake cool in the oven.

When the cheesecake has cooled down, melt about 50 g of chocolate with 20 g of butter and spread it over the cheesecake as a topping. Finally, sprinkle the Toffifee chocolate cheesecake with Toffifee pieces.

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