Combine OREO crumbs, butter and almonds, press into the base of a lightly greased 20 cm springform pan. Chill for 30 mins.

Beat PHILADELPHIA and sugar using an electric mixer until smooth.

Melt 200 g of the TOBLERONE bar. Reserve the rest of the bar for decorating.

Beat in the melted TOBLERONE and cream until well combined.

Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight.

Serve topped with remaining TOBLERONE and CADBURY FLAKE.