Peanut butter cheesecake with salted caramel

My son requested this because he loves peanut butter, but everyone loved it. Unusual and delicious, a little work but simple. Peanut butter is readily available. No gelatine.

INGREDIENTS FOR A 20 CM TIN

BASE

150 G DIGESTIVES OR SHORTBREAD BISCUITS, or gluten-free biscuits

60 G BUTTER

40 G SALTED ROASTED PEANUTS

50 G DARK CHOCOLATE

CREAM

250 G MASCARPONE

200 G PHILADELPHIA

100 G FRESH LIQUID CREAM

120 G PEANUT BUTTER

35 G ICING SUGAR

SALTED CARAMEL

50 G SUGAR

50 ML FRESH LIQUID CREAM

45 G BUTTER

2 G SALT

DECORATION

PEANUT BRITTLE, 50 G PEANUTS AND 50 G SUGAR

MILK OR DARK CHOCOLATE

I melt butter and cool for base.

I process biscuits, peanuts and chocolate.

I grind finely and add melted butter.

I line a 20 cm springform tin with parchment and acetate around sides, or parchment, and firmly press mixture using a meat pounder.

I refrigerate at least half an hour and make cream.

I softly whip cream electrically, add mascarpone, Philadelphia and icing sugar.

I continue and add peanut butter.

I put soft cream onto base.

I level, cover and refrigerate.

CARAMEL

I heat cream without boiling and cut butter. I melt sugar without stirring, only moving pan, then carefully slowly add hot cream once golden.

I stir to dissolve.

I remove and stir in butter pieces.

I add salt.

I put in a jar and cool.

Before serving, I unmould and decorate with caramelised peanuts: melt sugar until amber, add peanuts, stir and spread on lightly oiled parchment, cool and break. Plain salted peanuts work too, but brittle is more delicious.

I pipe salted caramel stripes and crumble peanut brittle on top.

I make milk or dark chocolate curls with a peeler.

Ready and worth the work! Prepare a day ahead and decorate at serving, keeping refrigerated.