Make the base:

1. Place the chocolate biscuits in a food processor and blitz until they resemble fine crumbs.
2. Add the almonds and melted butter, then process for another 10 seconds until everything is well combined.
3. Press the mixture firmly into the base of a lightly greased 20cm springform pan. Pop it in the fridge for 20 minutes to set.

Prepare the filling:

1. In a large mixing bowl, beat the softened cream cheese and caster sugar with an electric mixer until smooth and creamy.
2. Add in the melted Toblerone and thickened cream, mixing again until everything is well combined.

Assemble and chill:

1. Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
2. Refrigerate for at least 3 hours or overnight until set.

To serve:

1. Just before serving, top with seasonal decorations – mini eggs for Easter, or a handful of strawberries and raspberries with whipped cream on the side for a fresh finish.