Cut Toblerone in half and chop into pieces; reserve remaining Toblerone for decoration.
Place chopped Toblerone in a medium heat-proof bowl.
Sit bowl over a saucepan of simmering water; stir until melted and smooth; remove bowl from heat; allow to cool.
Beat cheese and sugar in a large bowl of an electric mixer until fluffy.
Gradually beat in chocolate until combined.
Beat cream in a small bowl of an electric mixer until soft peaks form.
Fold into chocolate mixture until just combined.
Spoon into biscuit crust; use an offset spatula to ensure the top is smooth.
Cover the cheesecake with Saran wrap; refrigerate overnight, or until firm.
Remove from the refrigerator; remove side of pan; transfer cheesecake to a serving plate.
Decorate with remaining chopped Toblerone; serve with the whipped cream.
