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200 g ginger or coconut biscuits, finely crushed
100 ml butter, melted
2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
350 g peanut butter, slightly heated
60 ml castor sugar
100 – 125 ml cream
80 g milk chocolate
60 – 75 ml cream, warm
Mix biscuits and butter together and press firmly into the bottom of a springform pan sprayed with non-stick spray.
Beat the cream cheese, peanut butter, castor sugar and cream together until smooth. Spoon into the prepared crust and even out. Tap the pan lightly to get rid of air bubbles. Cover and refrigerate for 3 – 4 hours or until set.
Melt the chocolate and add the cream. Stir until thick and smooth.
Remove cheesecake from pan and place on a serving plate. Drizzle or spread the chocolate ganache over the cheesecake. Chop peanut brittle and sprinkle on top.
* If you want a thicker chocolate topping, double up on the ganache ingredients.
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