Method Prep:30min › Extra time:3hr › Ready in:3hr30min
Melt the butter and crush the digestives into crumbs, add 10g of the caster sugar and mix well. Press firmly into the base of a 9 inch springform cake tin and refrigerate for 30 minutes.
Whip the cream until it forms peaks, and set aside. Melt the chocolate and mix together with the cocoa powder (I used options Belgium hot chocolate). Crush 100g of the peanuts and into the chocolate, then combine with the whipped cream.
Use a spoon to mix remainder of sugar with the cream cheese. Combine with the chocolate cream mixture. Spread over the top of the digestive base smoothing the top. Place in the freezer for 1/2 hour to an hour to set slightly.
Once set spread the caramel over the top and smooth the top. Crush the remainder of the nuts and top it then roughly chop the snickers bar and use to decorate.
Place cheesecake in the freezer for 2 hours to set the caramel then transfer to the fridge for 1/2 hour.
Your cheesecake is now ready to serve, I hope you enjoy it as much as my family do.
Fewer peanuts can be used if desired; 100g crushed will easily cover the top, however just a sprinkle for decoration will also be delicious. In my house we are big lovers of peanuts so I used quite a few