Preheat the oven to 150oC.
Line a 20 cm in diameter springform pan with baking paper.
Crust:
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan. Refrigerate while you make the filling.
Filling:
Spoon the cream cheese into a bowl and beat until smooth. Add the castor sugar, lemon zest and vanilla and mix well. Beat in the flour.
Add the sour cream and lemon juice and mix well until smooth. Scrape down the sides of the bowl and mix again.
Beat in the eggs, one at a time.
Pour the mixture onto the chilled crust and smooth the top. Tap the tin on the counter a few times to remove any air bubbles.
Fill a large roasting dish halfway with boiling water and place at the bottom of the oven, then place the cheesecake on the middle shelf.
Bake the cheesecake for 75 minutes, then switch off the oven and open the door slightly (place a wooden spoon between the door and the oven to keep it ajar) and allow to cool for 2 hours to room temperature. Cooling the cheesecake slowly like this prevents it from cracking.
Refrigerate the cheesecake overnight.
Toppings:
To make the white chocolate ganache, finely chop the chocolate and add the cream. Heat in a double boiler (on in the microwave at 15 second intervals) until smooth. Do not overheat.
Slice the cheesecake into 8 equal slices. Decorate 2 slices with the white chocolate ganache. Drizzle peanut butter and melted chocolate onto another 2 slices, then top with chopped peanut brittle. Top another 2 slices with fresh berries and berry coulis. Decorate the remaining 2 slices with caramel/toffee sauce and pieces of fudge.
Arrange the slices on a platter and enjoy! Serve immediately or refrigerate for up to 4 days.
HINTS & TIPS:
The peanut brittle will become sticky in the fridge, so add it just before serving.
