1. Line a 9 inches (23cm) springform tin with some baking parchment and set aside. Add the chocolate sandwich cookies (including the white filling) to a large freezer bag and crush with a rolling pin until you get very fine crumbs. Melt the butter and add to the cookie crumbs – mix until the crumbs are evenly moistened. Pour into the prepared springform tin and press to the bottom and sides. Make sure to pack the cookie crumbs tightly. Place in the fridge until needed.

 

2. Add the cream cheese and peanut butter to a large bowl and mix until well combined. Add the confectioners’ sugar and vanilla extract and mix to combine. Add the cold heavy cream and cream stiffener to a second bowl and whisk until stiff peaks form. Transfer to the large bowl and fold in – try not to beat out all of the air, you want to keep some of the fluffiness of the whipped cream. Chop the chocolate-coated peanuts roughly and place them on the bottom of the cake base. Pour the filling into the crust and smooth out the top. Place in the fridge for at least 8 hours, better overnight.

 

3. Melt the chocolate for the decorations – if it is too thick, add a bit of coconut oil to thin out the chocolate. Do the same with the peanut butter. Take the cake carefully out of the tin and place on a serving plate. Drizzle the melted chocolate and melted peanut butter on top and decorate with some whipped cream and chopped chocolate-coated peanuts.