To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Place the butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2. Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds. Press the mixture firmly into the base of the pan and place into the fridge.
Insert the butterfly and place the cream cheese and caster sugar into a clean Thermomix bowl. Mix on Speed 4 until smooth and creamy.
Add the melted (and cooled) Toblerone, cream and dissolved gelatine (see tips for how to dissolve gelatine) and mix for a further 20-30 seconds, Speed 4.
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).