Heat the oven to 325°F. Spray a 9- or 8-inch springform pan with nonstick baking spray. Place parchment paper on the pan bottom and spray again.Graham crackers into tiny crumbs using a blender. Stir in sugar and melted butter.
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Put crumbs in the springform pan. Press crust halfway up pan sides. Use a measuring cup bottom to compact the crust.Bake 10 minutes.Toblerone should be chopped. Set aside.
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High-speed mix cream cheese and sugar for 2 minutes. Pour in vanilla, sour cream, and heavy cream. High-speed mix until combined.Add eggs one at a time and mix on low speed after scraping the bowl with a rubber spatula.
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Pour batter over graham cracker crust and prepare water bath.Water bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.
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Bake for 60–75 minutes until edges are firm and center jiggles.Leave the cheesecake to cool for 30 minutes after turning off the oven and opening the door.The pan should cool fully on a rack. Wrap with foil or plastic. Let chill overnight or 6 hours.
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In a small dish, place chocolate chips. Heat heavy cream in a small pan on medium-low. Heat till steaming.Cover chocolate chips with heated cream. Wait 2 minutes before combining with a rubber spatula. Melt any chocolate pieces in 10-second increments.
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Remove the cheesecake's springform pan and parchment paper. Cover the cheesecake with chocolate ganache.Chill for 10 minutes before decorating with Toblerone and small chocolate chips.
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