Ingredients

• 200g/7oz cream crackers
• crushed
• 150g/5½oz unsalted butter
• melted
• 600g/1lb 5oz full-fat cream cheese
• 150g/5½oz caster sugar
• 6 free-range eggs
• splash vanilla extract
• 150g/5½oz crunchy peanut butter
• 150g/5½oz ready-made strawberry jam

Directions

• For the base
• mix the crushed crackers and melted butter in a bowl until well combined. Press the mixture into the bottom of a 23cm/9in springform cake tin to form an even layer. Chill in the fridge for 20 minutes.
• Preheat the oven to 180C/350F/Gas 4.
• Meanwhile
• for the topping
• blend the cream cheese
• sugar
• eggs and vanilla extract in a food processor until smooth.
• Spoon the topping mixture into a bowl and fold in the peanut butter.
• When the base has chilled
• spread the strawberry jam over it in an even layer
• leaving a 2.5cm/1in gap free at the edges. Spoon over the topping mixture and spread evenly with a palette knife.
• Bake the cheesecake in the oven for 50 minutes to one hour
• or until the cheesecake springs back when pressed lightly in the centre with a finger and a skewer inserted into the centre of the cheesecake comes out clean.
• When the cheesecake has cooked through
• turn off the oven and leave the cheesecake in the oven to cool down (this will prevent it from cracking).