Combine the chocolate biscuit crumbs with the melted butter.
Press the biscuit mixture into the bottom of a 22cm/ 9in springform cheesecake pan.
Refrigerate the cheesecake base while you prepare the cheesecake filling.
Beat (with an electric mixer, if possible) the cream cheese until it is soft and free from lumps.
In a separate small bowl, dissolve the gelatine in boiling water. Allow to slightly cool down.
Add dissolved gelatine to cream cheese and mix well.
Add caster sugar, Toblerone chocolate, and a half cup of cream to the cheese mixture.
Continue mixing (with an electric mixer, if possible) until all ingredients are well combined and smooth.
Pour the cream cheese mixture into the chilled chocolate biscuit base.
Refrigerate for at least 4 hours to allow the cheesecake to set (but refrigerating overnight is best).
Serve each slice with a dollop of cream and a few chocolate shavings.