½ x 250g packet Arnott’s Butternut Snap Cookie
½ cup roasted salted peanuts
50g unsalted butter, melted
200g block milk cooking chocolate, chopped
216g packet Snickers Share Pack, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
¼ cup brown sugar, firmly packed
300ml tub thickened cream
300ml tub thickened cream, whipped
2 x 50g Snickers chocolate bars, chopped diagonally
Invert base of a 22.5cm round springform pan (base measures 21cm). Grease and line base and side with baking paper.
Process cookies and peanuts in a food processor until finely crushed. Add butter. Process until combined. Press over the base of prepared pan. Refrigerate.
To make filling, combine chocolate and half the chocolate bars in a medium heatproof bowl. Sit bowl over a medium saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.
Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate mixture until combined. Add cream. Beat until well-thickened and soft peaks form. Stir in remaining chocolate bars.
Spoon filling into prepared pan. Smooth over top. Cover. Refrigerate overnight until firm.
To serve, remove side of pan. Slide cheesecake onto a serving plate. Spread cream over top. Decorate with Snickers.
TIP! Decorate cheesecake with cream and Snickers just before serving. Cheesecake can be made up to four days ahead.