2x 250g packages of cream cheese(room temperature)
Chocolate/caramel sauce for drizzling on top
Line a 20cm (8”) square baking tin with baking paper or tinfoil making sure it goes up the sides with some overhang.
In a food processor crush the Oreos until they are fine crumbs. Add the melted butter and stir well to combine.
Press firmly into the prepared tin using a glass or your hands. Put in the fridge to set while you make the filling.
If you can find dulche de leche, use this, otherwise take ½ a tin of condensed milk and cook it over a low heat in a small pot on the stove, stirring constantly, until it takes on a golden brown colour and thickens up. Remove from the heat and allow to cool slightly before using.
Add the cream cheese & peanut butter to the bowl of a stand mixer and mix on high speed using the paddle attachment until smooth and fluffy (about 5 minutes). Add the dulche de leche, cream and vanilla and mix on medium speed for a further 3 or 4 minutes until combined and smooth.
Spread the filling onto the base and smooth using a spatula.
Top with chopped Snickers bars & peanuts and put in the fridge to set for a couple of hours.
Lift the cheesecake out of the tin using the overhang of baking paper and place on a large chopping board. Cut into pieces - I like cutting it into 16 squares and then cutting those squares in half to make bite sized triangles.
Serve immediately. If not serving right away, store in the fridge until ready, particularly in summer, or in the freezer for an hour if you're travelling with it.