Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and peanut butter until smooth – then mix in the double cream and whisk until its thick and holds itself completely! (Don’t whip it too fast, slow and steady wins the race – I usually mix on speed 5-6 of my KitchenAid)
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), then added some whipped cream (whip together the cream and icing sugar), halved Reese’s Peanut Butter Cups, and some Reese’s Pieces!
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!