Ingredients

• 200g/7oz digestive biscuits
• 50g/2oz salted peanuts
• 100g/3½oz dark chocolate chips
• 50g/2oz unsalted butter
• softened
• 500g/1lb 1oz cream cheese
• 3 free-range eggs
• 3 free-range egg yolks
• 200g/7oz caster sugar
• 125ml/4¼fl oz soured cream
• 250g/9oz smooth peanut butter
• 250ml/9fl oz soured cream
• 100g/3½oz milk chocolate chips
• 30g/1¼oz soft brown sugar

Directions

• Preheat the oven to 170C/325F/Gas 3.
• For the base
• process the biscuits
• peanuts
• dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump
• turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides
• using your fingers
• to make a crunchy crust. Chill in the fridge while you make the filling.
• For the filling
• process the cream cheese
• eggs and egg yolks
• sugar
• soured cream and peanut butter in a food processor
• whizzing to a smooth mixture.
• Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour
• checking after 50 minutes. The top – only – should feel set and dry. When cooked
• take the cheesecake out of the oven while you make the topping.
• For the topping
• warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat
• whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined
• take off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake
• being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.
• Once out of the oven
• let the cheesecake cool completely in its tin
• then cover and put into the fridge overnight. When you are ready to eat the cheesecake
• take it out of the fridge slightly in advance
• just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm
• though
• as it will become a bit gooey and be hard to slice.