Make a chocolate digestive crust by crushing/pulverizing 250g plain chocolate digestive biscuits, mixing with 50g melted butter and a tsp cocoa
and pressing this into a 23cm diameter loose-bottomed cake tin. Bake for 10 minutes in a 190°C oven and let cool and chill in the refrigerator.
Cream 100g smooth peanut butter with 100g caster sugar, then stir in 500g marscapone, 25ml double cream and a tsp vanilla essence. Tip into the
cake tin, smoothing the top and chill for a couple of hours. Make a ganache topping by heating 120ml double cream with 100g dark chocolate,
broken into small pieces, and stirring until smooth. Let cool for 10 minutes then pour onto the cheesecake and chill for several hours.