Cheesecake with Olympus Super Spread Peanut Butter with Dark Chocolate

In a food processor, pulse the cookies with the butter until combined. Transfer the mixture to a 20cm cake tin and, using the bottom of a glass, smooth out the surface. Place it in the refrigerator while you prepare the cream.

In a mixer bowl, beat the heavy cream, cream cheese, and sugar together. When the mixture begins to reach a yogurt-like consistency, add the Olympus Super Spread Peanut Butter with Dark Chocolate in batches, continuing to whisk.

Once the cream is light and fluffy and has stiffened like whipped cream, spread it over the cookie base and return to the refrigerator to cool and set further. After an hour, heat the Olympus Super Spread Peanut Butter with Dark Chocolate in a bain-marie and pour it over the cream.

Place back in the refrigerator and, before serving, sprinkle with salted peanuts.