Ingredients
Biscuit Base
– 200g Digestives
– 100g Oreos
– 125g Butter, Melted
Cheesecake Filling
– 2x280g Philadelphia Cream Cheese
– 1 tsp vanilla bean extract
– 100g icing sugar
– 150g Smooth Peanut Butter
– 450ml Double Cream
Decorations
– Whipped Cream
– 50g Milk Chocolate, Melted
– 50g Peanut Butter, Melted
– Reese’s Peanut Butter Cups
– Reese’s Pieces
Method
1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
2) With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and peanut butter until smooth – then mix in the double cream and whisk until its thick and holds itself completely! (Don’t whip it too fast, slow and steady wins the race – I usually mix on speed 5-6 of my KitchenAid)
3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
4) Remove from the tin and decorate – I drizzle on the melted chocolate and melted peanut butter (Melt the chocolate in 30 second bursts in a heatproof bowl, and melt the peanut butter in 10 second bursts), then added some whipped cream, halved Reese’s Peanut Butter Cups, and some Reese’s Pieces!