Blitz the biscuits for the base in a food processor until they are a fine crumb.
Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
With an electric mixer, mix the cream cheese, vanilla, icing sugar and peanut butter until smooth
Mix in the double cream and whisk until its thick and holds itself completely. Fold through the chopped peanut butter cups if you are using them.
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
Remove from the tin and decorate – I drizzle on the melted peanut butter (melt the peanut butter in 10 second bursts)
Whip the double cream and icing sugar together until thick and pipe onto the cheesecake. Add peanut butter cups, and some sprinkles.
Notes
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!