Thanks to philly.com.au
11/4 cups chocolate biscuit crumbs
500g cream cheese, room temperature
80g butter, melted
2/3 cup caster sugar
3 tsps gelatine, dissolved in 1/4 cup boiling water
3/4 cup crunchy peanut butter, room temperature
300ml whipping cream
1 cup caster sugar
1/2 cup water
1 cup cream
2 cups popcorn
1/2 cup crunchy peanut butter
Blitz the biscuits to breadcrumb consistency and mix together with the melted butter, use more butter if needed as some biscuits soak it up and it can be a little dry.
Line a springform tin with baking paper and press the biscuit and butter mix tightly into the base. Press firmly into the surface. Place in the fridge whilst you make the filling.
In an electric/stand mixer, mix together the cream cheese and 3/4 cup of caster sugar.
Whip the 300ml cream to soft peaks in another bowl and set aside.
Add the gelatine and peanut butter to the cream cheese mix and then gently fold through the whipped cream.
Pour on top of the base layer, smooth out the top and place in the fridge for at least 5 hours. I leave it overnight, covered in foil.
Peanut Toffee Sauce
In a small saucepan place the cup of sugar and 1/2 cup water on medium heat and stir until the sugar dissolves.
STOP STIRRING and leave on medium heat without stirring it at all until it changes to a dark golden colour, this can take a while but don’t be tempted to rush this step.
Carefully add the cup of cream and stir quickly to combine.
Add 1/2 cup of crunchy peanut butter, stir through and leave to cool.
When the sauce is lukewarm, add the popcorn on top of the cheesecake, then pour the peanut toffee sauce on top.
Serve, swoon 😍😍😍😍