Crust: Combine oreo biscuit crumbs, butter and almonds. Press into a 20cm springform pan and chill for about 15 to 20 minutes.

Filling: In a bowl of electric mixer, beat the cream cheese at medium speed until cream is fluffy and smooth. Add the melted toblerone and cream and continue beating until well blended. Add sugar, stirring until well combined.

Spoon filling into prepared crust. Chill for several hours, 2 to 3 hours until set and firm, or better, overnight.

To serve: If desired, top with additional whipped cream and shaved toblerone chocolate... or serve topped with shaved toblerone only.