Preheat oven to 140°C Fan.
For the base, place the biscuits in a food processor and blend until fine. Add the butter and blend until combined. Press the mixture into the base of a 22cm springform cake tin lined with baking paper. Refrigerate for 30 minutes.
To make the filling, place cream cheese, peanut butter and brown sugar in the bowl of an electric mixer and beat until smooth and combined. Add eggs, one at a time, until combined, followed by the vanilla and salt. Wrap the base and sides of the baking tin with about 3 layers of foil to ensure water won’t seep in, then place into a large roasting tin. Pour the cheesecake batter over the base. Fill the roasting tin with boiling water to come halfway up the side of the cheesecake tin. Bake for 1 hour and 15 minutes until the cheesecake is set. Remove from water bath and cool before refrigerating for 2 hours, or overnight.
To make the topping, combine the milk chocolate with the cream in a small saucepan over low heat and whisk until melted and smooth. Refrigerate for 1 hour or until set. Whisk into soft peaks and transfer to a piping bag. Don’t overwhip because it causes air bubbles to appear in your ganache.
To serve, remove the cheesecake from the tin and slide onto a serving plate. Pipe small mounds of the topping all over the cheesecake to cover. Drizzle with salted caramel and sprinkle with peanuts.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
200g shortbread biscuits
100g unsalted butter, melted
500g cream cheese, softened
250g smooth peanut butter
200g (1 cup) brown sugar
4 eggs, at room temperature
2 tsp vanilla extract
¼ tsp salt
150g dark chocolate, chopped
¼ cup store-bought salted caramel
⅓ cup roasted salted peanuts, roughly chopped