Reese's chocolate and peanut butter cheesecake. This decadent cheesecake will certainly satisfy your sweet and salty cravings. We’ve piled it high with a selection of American sweets for the wow factor.

Ingredients
50 g (2oz) unsalted butter
200 g (7oz) peanut butter Oreo biscuits
500 g (1lb 2oz) Philadelphia cream cheese
100 g (3 ½oz) icing sugar
1 tsp. vanilla extract
200 g (7oz) smooth peanut butter
300 ml (10 fl oz (½ pint)) double cream
6 Reese’s peanut butter cups, roughly chopped
TO DECORATE
Assorted Reese’s chocolates, to decorate
40 g (1 ½oz) milk chocolate, melted

Directions
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin (see GH Tip) with baking parchment.

Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.

In a large bowl, beat the cream cheese, icing sugar, vanilla and peanut butter together with an electric handwhisk until smooth.

In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.

Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or ideally overnight.

When ready to serve, remove cheesecake from tin and transfer on to a serving plate. Peel off parchment paper. Arrange the assorted chocolates on top and drizzle with chocolate.

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