Ingredients
Base 
400g Chocolate chunk and hazelnut cookies, broken into pieces 
80g Toblerone 
130g butter 

Filling 
500g mascarpone 
300ml double cream 
250g Toblerone, cut into chunks 

Topping 
Broken Toblerone  

Equipment 
Processor to blitz the chocolate and biscuits (you can alternatively grate the chocolate and smash the biscuits) 
23cm Spring Form tin

Method
First thing is first, start with melting the Toblerone you need for the filling as this needs to cool.  The easiest way to melt the chocolate is in 30 second blasts in your microwave, stirring between the 30 seconds with a fork until it is fully melted.  Leave to one side to cool a little. 

In a food processor pulse the biscuits until fine and place into a bowl.  Now, break your Toblerone into pieces and then chop a little.  Place the Toblerone pieces into the food processor and pulse until it is small pieces.  Add to the biscuits.  If you do not have a food processor you should put your broken biscuits into a food bag and break with a saucepan or rolling pin and grate the chocolate. 

Melt the butter, add to the biscuit mix and stir until it comes together.  Place into the bottom of your springform tin and press down, ensuring it is firmly packed into place. Put into the fridge. 

Take your mascarpone and with a whisk just loosen it.  This literally will take 3 seconds, if you over whip it will go too soft to use. 

In a clean bowl whisk your double cream until it is stiff - beware not to overmix.  Now put the mascarpone and chocolate into the cream and carefully stir until the mixture is thoroughly mixed and thick.  Pour the mixture on top of the biscuit base and put into the fridge to set for 3-4 hours.