Peanut Butter Baked Cheesecake

Preheat the oven to 170°C (150°C fan, 325°F, gas mark 3). Butter and line and 22cm diameter spring form tin.

Use a food processor to reduce the cookies into nice fine crumbs. Add in the melted butter and mix well.

Place the mixture into the tin and press down using a cold metal spoon. Put into a hot oven for 10 minutes to roast. When cool place in the fridge to set.

For the filling beat the mascarpone and crème fraiche with eggs, yolks, sugar, peanut butter and soured cream in a mixer until you get a smooth consistency.

Spoon the mix into the prepared tin over the base and bake for 50 – 60 minutes until set but still wobbly. Leave to set in the fridge.

For the topping, warm the soured cream, chocolate and sugar in a saucepan. Once smooth pour the mixture on top of the cold cheesecake and leave it to set.

Once set remove from tin. Decorate with a little edible gold leaf on top and wrap with a cake sash for extra glamour!