YOU WILL NEED
For the base:
250g Digestive Biscuits
50 Unsalted Butter melted
100g Sun-Pat Smooth Peanut Butter
For the filling:
200ml Double Cream
500g Mascarpone Cheese
1 tbsp Vanilla Bean Paste
100g Icing Sugar
150g Carnation Caramel
1tbsp Sun-Pat Smooth Peanut Butter
Handful Chocolate covered peanuts, chopped
How to make
Place the biscuits in a food processor and pulse until they are crumbs.
Mix in the melted butter and Sun-Pat Smooth Peanut Butter.
Press into a greased 23cm spring form cake tin and refrigerate for at least an hour.
Whisk the double cream until soft peaks form. Fold in the mascarpone, vanilla and icing sugar.
Top the biscuit base with the cream mixture and refrigerate for another hour.
To serve, mix the caramel with a large spoonful of Sun-Pat Smooth Peanut Butter and drizzle over the set cheesecake, then heap with chopped chocolate covered peanuts.