Reese’s Pieces peanut butter cheesecake

Method

1. Heat the oven to 150°C/fan130°C/gas 2. For the base, whizz the cookies, pretzels and cocoa powder in a food processor until they form fine crumbs, then drizzle in the melted butter and pulse to combine. Press the mixture over the base of an oiled 20cm loose-bottomed tin and put in the fridge to chill.
2. For the filling, in a large bowl using an electric hand mixer, beat the cream cheese, double cream and sugar briefly until smooth, then beat through the peanut butter and finally the eggs until the mixture is smooth. Don’t over-beat or you’ll lose the texture. Spoon onto the chilled base, then bake on the middle shelf of the oven with a roasting tin of just-boiled water in the bottom to keep the cheesecake moist (see Know-how).
3. Bake for 1 hour 10 minutes or until set but still with a slightly wobbly middle. Remove from the oven, then carefully run a knife around the top edge and allow to cool in the tin. Chill overnight in the fridge.
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4. Just before you’re ready to serve, remove the cheesecake from the tin. Melt the dark chocolate in a bowl in the microwave on a low setting then, when runny, drizzle all over the top of the cheesecake in a squiggle pattern. Scatter the Reese’s Pieces sweets over the top while the chocolate is still soft, then serve.