Method
Grease and line a 20cm / 8-inch loose-bottomed tin. To make the base, crush the biscuits into crumbs, then mix with the melted butter and cocoa nibs. Press this mixture firmly into the base of the tin and place in the fridge to set.
In a large bowl, beat the cream cheese, cream, and icing sugar until just combined and smooth. Gently fold in the crunchy peanut butter, mixing only a few times to create a marbled, rippled effect rather than a uniform colour.
Spoon the filling onto the chilled base. Use the back of a metal spoon or an offset spatula to smooth the top until it's flat and even.
Return the cheesecake to the fridge to firm up for at least 2 hours. To check if it's set, insert a sharp knife into the middle – it should feel firm. If it's still soft, place it in the freezer for 10 minutes (but set a timer!)
To serve, carefully remove the cheesecake from the tin.
Slice into wedges and generously drizzle with salted butterscotch sauce and a sprinkle of extra cocoa nibs.
Don't let leftover toffee sauce go to waste! It's divine drizzled over ice cream, pancakes, or even stirred into your morning coffee.
