Peanut Butter Cheesecake

Ingredients

• 200 g romany creams biscuits (crust)
• 2.5 ml cinnamon (crust)
• 60 ml butter or margarine melted (crust)
• 3 x 250 g low-fat cream cheese (filling)
• 250 ml caster sugar (filling)
• 75 ml smooth peanut butter (filling)
• 60 ml cake flour (filling)
• 4 extra large eggs (filling)
• 125 ml milk (filling)
• 1 can prepared caramel (topping)
• 200 g dark chocolate melted (topping)
• 1 large peanut brittle chopped up (topping)

Directions

1. Preheat the oven to 180°C (350°F).
2. Crush the biscuits and mix them with the cinnamon and melted butter. Press into the bottom of a 24 cm loose-bottomed cake pan.
3. Beat the cream cheese, caster sugar and peanut butter until smooth. Mix in the flour. Whisk the eggs with the milk, then beat them into the cream-cheese mixture.
4. Pour the filling over the crust and bake for 20 minutes. Reduce the oven to 150°C (300°F) and bake for another 45 minutes.
5. Turn off the oven, open the door slightly and leave the cheesecake inside for 1 hour. Cool completely, then refrigerate until firm.
6. Combine the caramel and melted chocolate and spread over the cheesecake. Sprinkle with the chopped peanut brittle.
7. Remove from the pan and serve chilled. Refrigerate leftovers.