To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined. Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
Dissolve the gelatine and set aside to cool (see notes).
Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
Melt the Toblerone chocolate on 50 degrees, Speed 2 for 3 minutes and set aside to cool.
Fold the melted chocolate and the whipped cream through the cream cheese mixture.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place into the fridge for 15 minutes. Grate over the remaining Toblerone chocolate.
Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).