Peanut Butter & Chocolate Cheesecake

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The perfect summer treat. This no-bake cheesecake recipe is simple to make it just needs a little bit of time to let each layer set!
Serves 8-10 people.

250g chocolate digestive biscuits
100g unsalted butter, melted
100g peanut butter (smooth or crunchy)
100g icing sugar
220g chocolate, 40% cocoa
600g cream cheese
600ml double cream
1 tsp vanilla extract
1 cup of unsalted peanuts
1 cup of caster sugar

– Grease a 10” spring form cake tin and place some baking paper in the base

– Break the 250g of chocolate digestive into a zip lock bag and crush with a rolling pin.

– Add the crushed chocolate digestives and melted butter to a large bowl, mix to an even consistency.

– Pour the buttery biscuit crumbs into the 10’’ cake tin, level out the mixture pressing firmly, this is the biscuit base. Place the base in the fridge to set for 30 mins

– Beat the cream cheese in a mixer or with a whisk to a slightly thinner consistency for 30 seconds.

– Combine the 100g of icing sugar into the cream cheese and mix / whisk for a further 30 seconds.

– Add 400ml of double cream and 1 tsp of vanilla extract to the cream cheese mixture. Whisk to an even consistency for 1 minute.

– Divide the mixture into 2 equal portions. Mix in 100g of peanut butter to 1 portion of the cream.

– Using a spatula evenly spread the peanut butter flavoured cream onto the biscuit base. Return the base to the fridge for at least 30 mins

– Add the cup of peanuts to a frying pan and fry over a high heat until darker in colour.

– Transfer the roasted peanuts to the centre of a tea towel and rub firmly with the corners of the tea towel to remove the loose skin on the peanuts.

– Blow on the peanuts to remove the separated skin from the peanuts.

– Add 1 cup of caster sugar to a saucepan and heat until caramelised.

– Turn off the heat and add the roasted peanuts to the caramel, spread onto a baking sheet and leave to cool.

– Melt 100g of chocolate and mix into the second portion of the cream mixture.

– Once the peanut layer has set, remove from the fridge and spoon over the chocolate cream layer, and return to the fridge for another 30 mins to set.

– Add 200ml of double cream to a saucepan and bring to the boil.

– Break the remaining 120g of chocolate into a heatproof bowl and pour in the hot double cream.

– Mix thoroughly to make an even chocolate ganache and allow to cool before pouring onto the cheesecake. Return to the fridge over night.

– Carefully remove the cheesecake from the tin.

– With a rolling pin break up the caramelised peanuts and sprinkle over the cheesecake.