Peanut butter and jelly cheesecake

Method

1. Set the oven to 170C/gas 3. Combine the biscuits together with the melted butter and press the mixture into a 22cm spring-form cake tin.

2. Place the cheese and sugar into a blender and pulse until smooth. Add the eggs and pulse again.

2. Transfer the mixture to a bowl and fold in the peanut butter.

3. Spread the jam over the biscuit base making sure to leave a 2.5cm gap all around the edge.

4. Pour over the peanut and cheese mixture and cook the cheesecake for about 1 hour until it is set and springy.

5. To make the sauce, gently heat the chocolate, butter and water together until the chocolate is melted and the mixture is smooth. Stir in the rum.

6. Serve the cheesecake with the chocolate sauce and a dusting of icing sugar.

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Ingredients

250g oaty biscuits (such as Hob Nobs), crushed
150g Butter, melted
650g full-fat cream cheese
150g caster sugar
6 Eggs
200g crunchy peanut butter
150g good quality strawberry preserve

For the sauce:

100g dark chocolate, 70% cocoa solids
25g Butter
5 tbsp water
1 tbsp rum
icing sugar, for dusting

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