Place Arnott’s Farmbake Peanut Brownie cookies in a food processor and process until it resembles fine crumbs. Add melted butter, process until combined. Press into a base of a lined 22 cm (base measurement) springform tin. Place in refrigerator to chill.

Place gelatine and ¼ cup hot water in a heat proof jug and place jug in a container of hot water, stir until combined.

Place cream cheese in a stand-up mixer, beat for 1 minute, add caster sugar and beat for a further 1-2 mins. Add peanut butter, combine then add cream mix for a further 1 minute until combined. Add gelatine mixture, beat on low to combine.

Pour mixture over chilled base and refrigerate.

Place chocolate and peanut butter in a small bowl and microwave on medium power for 30 second burst until melted, stir until smooth. Pour over cheesecake. Chill for 2 hours or until set.