1. Preheat oven to 180°C (350°F).
2. Mix Oreo baking crumbs and butter. Press firmly into the bottom of a 23 cm (9 in.) springform pan.
3. In large bowl using an electric mixer, beat cream cheese, brown sugar, and vanilla until smooth.
4. Add eggs one at a time, beating at a low speed until just mixed. Pour over crust.
5. Bake 40 to 45 minutes, or until centre is almost firm. Loosen the cake by gently inserting a knife along the sides of the pan and allow to cool before removing.
6. Refrigerate for 4 hours.
7. Drizzle caramel topping on cheesecake just before serving. Garnish with chopped chocolate.

Chef’s secret

• Use the back of a spoon to press the Oreo baking crumbs and melted butter mixture evenly into the bottom of the pan. This step is crucial to ensure a strong, firm base that will support the cream cheese topping.
• Make sure the cream cheese is soft before you start working it to achieving a smooth, lump-free texture.
• Make sure to pack the brown sugar when measuring, to use the precise amount required in the recipe.
• Add eggs one at a time, beating well after each addition. This ensures uniform incorporation and prevents batter from separating.
• Pay close attention to the baking time to avoid overbaking the cake. The centre should be just firm.
• Drizzle caramel ice cream topping evenly over cooled cake. This adds an extra layer of flavour and texture.
• Coarsely chop the TOBLERONE chocolate and sprinkle generously on top of the cake, to add a crunchy and delicious touch.