Peanut butter cheesecake with chocolate ganache

Process 30 chocolate sandwich cookies to a fine crumb.

Melt 70 g unsalted butter in the microwave at 50 percent power in 30 second bursts, stir in 3 tbsp sugar and the cookie crumbs.

Tip the crumbs into a nine inch springform, press them flat and halfway up the sides with a flat bottomed glass.

Wrap the outside of the pan in a doubled sheet of extra wide foil, folding the edges over rather than shielding the top.

Chill the crust about half an hour.

Mix the cream cheese and sour cream on medium low about three minutes until smooth with no lumps.

Heat about eight cups of water in a kettle for the water bath.

Add the peanut butter, granulated sugar and salt and mix on medium low until creamy and homogenous, scraping the bowl down.

Beat the four eggs lightly to break the yolks and add them a little at a time on medium low.

Mix in the heavy whipping cream and the vanilla, then finish by hand, scraping the bowl.

Pour the filling into the chilled crust, set it in a roasting dish and level the top.

Put it in the oven, then pour in one inch of boiling water.

Bake about an hour and fifteen minutes until the centre gently jiggles like Jell-O.

Turn the oven off, crack the door and leave it about an hour before taking it out to cool.

Chill four hours to overnight to set.

Finely chop the semi-sweet chocolate.

Scald a third of a cup of heavy cream in the microwave until it just starts bubbling, add the chocolate, cover and stand one minute, then stir smooth.

Lay a paper towel flat over any beading on the cheesecake to absorb it.

Take off the foil, run a knife round the edge, release the collar and slide the cake off the base with an offset spatula.

Pour the ganache over the top and spread it out.

Chop the chocolate peanut butter cups roughly and scatter them over the top.

Slice, or chill until the chocolate sets for a cleaner slice.