Method

Begin with the cheesecake base. Get all the biscuits and break down into a fine crumb (either in a food processor or by hand). Then crush the Cocoa Dusted Peanuts (a rolling pin works best!) and combine through the crushed biscuit.

Melt the butter allocated for the base. When melted, mix through the biscuits and peanuts.

Smooth the biscuit mixture into a loose-baking tin, press it firmly down and ensure that all the biscuit is evenly spread. Refrigerate whilst making the filling. 

Next, onto the filling. Blend together the cream cheese, peanut butter and vanilla extract until smooth. You can use a wooden spoon or a electric hand whisk. Spoon the mixture over your biscuit base, ensuring an even distribution. Finally, store the cheesecake in the fridge for at least 3-4 hours or the freeze for 4 hours. Alternatively, you can leave it overnight for a really well set cheesecake.

Before serving, add some decoration, which can include any of the below...

Swirl ManiLife Salted Caramel Peanut Butter over the top, crush up Mini Eggs and scatter over the top or create a chocolate nest which can hold Mini Eggs.

Chocolate nest instructions - Melt down the chocolate and add into a piping bag with a small hole at the bottom. Using a partly blown-up balloon, swirl the chocolate over the base of the balloon to create a dome. Do this one thin layer at a time and pop in the fridge to speed up the setting process. 

When thick enough, refrigerate the balloon for around an hour until the chocolate is fully set. Slowly, let air out of the balloon.