Peanut Butter Cheesecake©

Start by making the base. Crush up the digestive and peanut cookies until fine and pour into a large mixing bowl and set to one side

Gently heat the butter in a small saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined

Pour the mix into the bottom of a lightly greased 22cm/9' spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is tightly compact with a smooth surface. Pop into the fridge for 1 hour to cool

When the base is set combine the mascarpone, full fat cheese and double cream until a smooth paste is formed- do not over mix so it becomes stiff. Add the golden syrup and peanut butter and combine again until the mixture holds shape but only just

Spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon. Cover with cling-film and pop back into the fridge for 1 hour to set before making the topping

To make the topping, whisk the cream, sugar and hazelnut syrup together in a large mixing bowl using an electric hand whisk (or stand mix) until the mix holds its own shape (be careful not to over do it though). Spread over the top of the set peanut butter layer

Decorate with Reese's Pieces and blitzed peanut bars (or whatever decoration you choose) and cover with cling-film

Pop into the fridge again for 12 hours. Release from the tin and serve (keep stored in the fridge!)