Peanut Butter Cheesecake

• 50 g butter
• 10 digestive biscuits (bought or home-made)
• 150 ml<

Melt the butter, crush the biscuits and mix together. Press them evenly into a 22cm springform or loose-bottomed cake tin. Half whip the cream – until soft peaks but not stiff – and set aside. Using a food processor or a wooden spoon beat the cream cheese and sugar well until light. In a separate bowl cream the peanut butter until very light, then fold the two mixtures together. Add the vanilla