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Crust:
Filling:
Chocolate ganache
To assemble:
Crust:
Mix biscuits and butter together and press firmly into the bottom of a springform pan sprayed with non-stick spray.
Filling:
Beat the cream cheese, peanut butter, castor sugar and cream together until smooth. Spoon into the prepared crust and even out. Tap the pan lightly to get rid of air bubbles.
Cover and refrigerate for 3 – 4 hours or until set.
Chocolate ganache:
Melt the chocolate and add the cream. Stir until thick and smooth.
To assemble:
Remove cheesecake from pan and place on a serving plate. Drizzle or spread the chocolate ganache over the cheesecake.
Chop peanut brittle and sprinkle on top.
HINTS & TIPS:
Double up on the ganache ingredients for a thicker chocolate topping.
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