1.Preheat the oven to 170C. In a food processor put the biscuits, peanuts, dark chocolate and butter. Process until it come together.
Butter a 23cm spring form pan and press the biscuit mixture onto the base. You can refrigerate it while you make the filling.
Clean out the food processor. Put all of the filling ingredients into the processor and whizz until smooth. (Freeze the leftover eggwhites to make meringues, pavlova or macarons.)
Use a good quality peanut butter.
Pour the mixture onto the base and bake for 1 hour.
Check at 50 minutes - the top should be dry and set.|
Take the cheesecake out of the oven to prepare the topping. Warm the topping ingredients in a small saucepan on a low heat. Stir well to mix. Spoon and spread the topping over the cheesecake. Be gently so you don't blend the two layers.
Return the cheesecake to the oven for 10 minutes.
Let the cheesecake cool in the tin then cover with plastic wrap and chill in the refrigerator.
Serve small slices because it is rich and indulgent!