Crush the graham crackers using a food processor or blender until finely crumbled.

Add in the honey and melted butter and pulse to combine.

Spread the mixture out in the bottom of an assembled 9- inch round springform pan and then press it together across the bottom to form a thick crust.

Cover the crust well with plastic wrap and place it in the refrigerator while assembling the cheesecake filling.

Beat together the cream cheese, white sugar and honey in a large mixing bowl using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Add in the sour cream and cocoa powder and mix well.

Gently fold in the whipped topping and then the Toblerone pieces.

Transfer the filling into the prepared crust and spread into an even layer.

Cover again and refrigerate 6 hours or overnight.

About 30 minutes before serving, make the ganache by placing the dark chocolate chips in a medium bowl.

In a microwave safe bowl, heat the heavy cream for 30 seconds in the microwave and stir well.

Repeat the heating and stirring process until the heavy cream is steaming and then pour it all over the dark chocolate chips.

Stir slightly so that all the chips are covered and then allow the mixture to set for 5 minutes.

Whisk the chocolate and cream together until smooth and completely melted.

Spread the ganache over the cheesecake and allow to cool for 20 minutes (or until cool to the touch) before garnishing with whipped topping and Toblerone pieces, optional.

Cut into slices and serve.