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Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.

"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.







  1. To make the base; crush your biscuits to smithereens. Either with a rolling pin or in your Breville food processor. I like to leave some pieces a little chunkier than others, other people prefer to blitz it until it is like sand. Either way works.
  2. Melt the butter in the microwave and pour it on top of biscuit crumbs. Combine with a spoon until you reach wet-sand consistency. Transfer to baking paper lined spring form tin. Press evenly into base and then place this in to the fridge.
  3. To make the filling; in your Bakery Boss, using the Scraper beater, combine the cream cheese and peanut butter on CREAMING speed for a couple of minutes.
  4. Add in cream and sugar and cream until well combined. This should take about 5 minutes.
  5. Add in chopped chunks of the Resse’s PB cups and combine on slower speed for about 1 minute.
  6. Transfer to cheesecake base and using a spatula spread mixture into tin evenly. Place back in to the fridge overnight (or for at least 6 hours)
  7. Once set (i.e. the next day or 6 hours later) you will want to top with the ganache, more chopped Reese’s and chopped peanuts. To make the ganache, place the chocolate and cream in a bowl and melt in the Breville ‘Quick Touch microwave. Do this in 20 second bursts, stirring at each interval. Carry on until they have melted together and are completely combined. Pour over cheesecake evenly and generously cover in Reese’s and nuts.
  8. Place this back into the fridge for at least an hour (preferably 2) and then serve to your lucky guests!

The photograph and recipe was contributed to Food Thinkers by Phoodie.