Grease the inside of the bowl with oil and line with a double layer of cling film, leaving 10cm excess hanging down the sides.

Soak the gelatine leaves in a small bowl, in just enough cold water to cover, for 5-10 minutes until softened.

Melt the butter in a medium saucepan on the hob or in a bowl in the microwave. Blend the biscuits in a food processor, or seal in a food bag and bash with a rolling pin, until you have fine crumbs. Stir into the melted butter to coat evenly and tip into the prepared bowl. Press the mixture over the entire inside of the bowl in an even layer. Chill in the fridge for 15 minutes to firm up.

Measure the boiling water into a small bowl. Squeeze the excess water from the now-softened gelatine and stir the gelatine into the boiled water until dissolved. Leave to cool.

Blitz the cream cheese, peanut butter, cream and sugar in a food processor until well blended, scraping the sides as necessary. When the gelatine mixture is cool, add to the food processor and blitz again for a few seconds. Spoon into the biscuit bowl, levelling the top with the back of a spoon. Cover with the excess cling film and chill in the fridge for at least 6 hours or overnight, to set.

When ready to serve, prepare the chocolate ganache. Snap the chocolate into a large heatproof bowl and melt either in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and set aside. Put the cream and butter into a medium pan and bring to a simmer over a medium heat. Once simmering, remove and pour into the melted chocolate, stirring all the time until evenly blended to a smooth chocolate sauce.

Open the cling film on the cheesecake and pull up a little to loosen from the bowl. Place an upturned plate or cake stand on top and turn the whole thing over. Lift the bowl off and carefully peel away the cling film. Spoon ganache over the dome, scatter with chopped peanuts and serve.

This recipe is taken from my book, No-Bake Baking, available in all great bookstores worldwide and on Amazon.

Photo (c) Donal Skehan.