Instructions

To make the cheesecake base

1. Preheat the oven to 180°C (350°F) (see Kitchen Notes for a no-bake option).
2. Place the biscuits in a food processor and blitz until you have fine crumbs.
3. Add the melted butter and 1 tablespoon of milk. Blitz again until everything is well-combined.
4. Press the mixture into the base of a 20cm (8 inch) loose-bottom flan tin or tart tin.
5. Use your fingers to gently push the mixture up the sides of the tin, leaving a sufficiently thick border so that the tart will have some stability when unmoulded.
6. Bake the biscuit base for 15 minutes.
7. Place the tart tin on a wire rack and allow it to cool completely.

To make the cheesecake filling

1. In a small saucepan, combine the peanut butter and 1/2 cup of milk.
2. Heat gently over very low heat, stirring until the mixture is smooth.
3. Remove the saucepan from the heat and allow the mixture to cool.
4. Beat the cream cheese together with the sugar until smooth. You can either do this in a stand mixer with the paddle attachment, or simply with a bowl and wooden spoon.
5. Stir the peanut butter mixture through the cream cheese mixture.

To assemble the cheesecake

1. Spoon the filling into the cooled biscuit base and spread evenly.
2. Cover the tin loosely with clingfilm and chill in the fridge for a few hours until the filling is firm.
3. Melt the chocolate, either in a small bowl over a pan of simmering water, or carefully in the microwave.
4. Pour the melted chocolate into a small plastic bag and snip off a corner. Alternatively, use a small piping bag.
5. Slowly drizzle the melted chocolate over the cheesecake.
6. Return the cheesecake to the fridge for about 15 minutes to set before serving.