Ingredients
Hot chocolate sauce
Method
1.Grease 24cm round loosebased flan tin.
2.Process biscuits until fine; add butter and milk, process until combined. Press mixture over base and side of tin. Freeze 30 minutes.
3.Make filling by combining peanut butter and cream in small saucepan; stir, over low heat until smooth. Cool.
4.Beat cheese and sugar in small bowl with electric mixer until smooth. Stir in peanut butter mixture.
5.Spread filling over crust; cover with foil, freeze 3 hours or overnight.
6.For hot chocolate sauce, combine ingredients in a small saucepan; stir over low heat until melted. Serve with cheesecake.