Ingredients
Cheesecake base
Cheesecake filling
To serve
Method
1.Lightly grease and line a 20cm round springform pan. In a food processor crush biscuits until fine crumbs form. Add butter and cinnamon, pulsing until mixture comes together. Press into the base of pan. Chill 30 minutes.
2.Make filling: In a food processor, pulse cream cheese, peanut butter, sugar and milk together until smooth. Transfer to a large bowl. Fold in cream. Pour over biscuit base, smoothing top. Freeze, covered, 5 hours or overnight until firm.
3.Line an oven tray with baking paper. Slice cheesecake into 8 wedges. Press a paddle pop stick into the base of each piece, place on tray and freeze until very firm.
4.In a heat proof bowl over a saucepan of simmering water melt chocolate until smooth. Stir in oil.
5.Dip a wedge into chocolate until well coated. Transfer tray and repeat with remaining slices (see tip). Freeze 20 minutes until set.
6.Pipe white chocolate across tops and sprinkle with peanuts. Keep frozen.
The white chocolate will set almost instantly when piped onto frozen chocolate so you will have to sprinkle peanuts on straight away to make them stick, doing each wedge one at a time.
Note
