1. Preheat the oven to 350 F and wrap the bottom of a 9″ or 10″ springform pan with aluminum. Either line the bottom (inside) of the pan with parchment paper or spray it with nonstick spray.
2. Stir together the crushed graham crackers, sugar and melted butter together in a mixing bowl. Empty the mixture into the bottom of the pan and press it down lightly with the back of a spoon, pressing it slightly up the edges of the pan. Bake the crust for 10 minutes or until fragrant. Remove the pan and let it cool while you prepare the cheesecake filling.
3. In the bowl of a stand mixer fitted with the paddle attachment, blend the softened cream cheese. on medium-high until smooth. Add in the sour cream and sugar and mix for 1-2 minutes or until combined. Continuously scrape down the sides and bottom of the bowl with a rubber spatula. with the mixer running on low, add the eggs, one at a time, mixing until combined. Add in the vanilla and mix again.
4. Using a spatula, add in the chopped Toblerone chocolate and stir gently to combine. Empty the filling into the prepared springform pan and smooth it out with a spatula. Give the sides of the pan a few gentle taps to release any air bubbles.
5. Place the springform pan into a slightly larger pan, then into another pan, such as a cookie sheet. Pour boiling water into the last pan until it is about 1/2″ high, then place everything into the oven to bake for 60-75 minutes.
6. Check the cheesecake after one hour and give it a gentle shake. If the center of the cheesecake is still quite wiggly, you’ll want to bake it longer (try another 10 minutes) before checking again. When the inside is fairly firm, turn off the oven and open the door just a crack to allow the heat and steam to escape for about 1 hour. Remove the cheesecake from the oven and wrap it with plastic wrap and place it in the fridge for at least 4 hours, but preferably 5-6 before preparing the Toblerone ganache for topping!
7. Toblerone Ganache. Prepare the ganache by heating 3/4 cup heavy cream either in the microwave or on the stove in a small pot. You want the cream to be piping hot but not boiling. Place the chopped Toblerone chocolate in a heat-safe bowl and pour the piping hot cream all over the chocolate. Let it sit for one minute before stirring until smooth.
8. Gently run a knife around the edge of the pan and loosen the springform pan, removing the outer rim. Place the cheesecake on a serving platter, and use a small spatula or knife to spread the ganache all over the top of the cheesecake, pushing it slightly towards the edges to have a subtle drip effect.

Serve the cheesecake immediately or store it in the fridge, in an airtight container. Prior to serving, pipe whipped cream over the edges of the cheesecake to make it pretty.

Cheesecake can be stored in the fridge for 4-5 days, or in the freezer for up to 2 months. Thaw overnight in the fridge.