Ingredients

Step by step

1. Whiz the biscuits in a food processor until they turn to crumbs. Melt the butter in a medium saucepan, then add the crumbs and mix to combine. Press this mixture evenly and firmly into a 23cm springform tin (lined with oiled clingfilm). Place in the fridge to firm up while you make the caramel layer.
2. To make the caramel layer, melt the caster sugar in a medium saucepan, stirring occasionally, until dark and caramelised. When it reaches 160°C remove the pan from the heat and carefully (it will bubble) add the butter, muscovado sugar and double cream. Return the pan to the heat and gently melt any solidified sugar back into the sauce, stirring. Then increase the heat and simmer for 5 minutes until the mixture reaches 105°C. Remove from the heat, add the chopped peanuts and leave the caramel to cool for 20 minutes, stirring occasionally, before pouring it over the biscuit base. Chill in the fridge for about an hour until firm.
3. Once the caramel layer has set, soak the gelatine sheets in a bowl of cold water for 5 minutes. Gently heat 150ml of the cream in a small saucepan, until it just comes up to the boil. Remove from the heat, squeeze out the soaked gelatine and add to the cream, stirring to dissolve it. Tip into a large bowl and add the remaining cream, the Philadelphia, peanut butter and condensed milk. Beat with an electric mixer until thick and smooth, then pour it over the firm caramel layer. Chill in the fridge for at least 5 hours or preferably overnight.
4. Unmould the cheesecake from the tin, place on a board and use a knife to ease away the clingfilm. Gently melt the chocolate in a heatproof bowl set over a pan of simmering water, leave to cool slightly, then drizzle all over the top of the cake. Before serving, sprinkle with the chopped Snickers bar.