Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Butter and line a 23 cm springform cake tin with parchment paper. Place the biscuit crumbs in a bowl.
2
In a small bowl, combine the butter and peanut butter and place in the microwave for about 45 seconds until completely melted. Pour into the biscuit crumbs and stir to coat completely, mixing until the mixture resembles damp sand.
3
Transfer the mixture into the prepared cake tin and press firmly down into the base to create an even layer. Chill in the fridge for one hour to set firmly.
4
In a bowl, use an electric whisk to combine the cream cheese, melted chocolate and peanut butter until smooth and creamy. Fold in the whipped cream.
5
Spoon the filling into the chilled crust, smoothing out the top. Place a sheet of cling film directly on top of the cheesecake and return to the fridge for at least four hours.
6
To serve, decorate the top with the mixture of chocolate chips and crushed peanuts. Drizzle with extra melted white chocolate.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
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