Cookie Cheesecake

Directions

1. 1
   Line the base of a 10in springform release cake tin with plastic wrap.
2. 2
   Crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin.
3. 3
   Mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set.
4. 4
   Beat the cream cheese until soft and stir in the peanut butter.
5. 5
   Carefully fold in the cookies so the pieces don't break up too much.
6. 6
   Spoon the mixture over the base and smooth the top with a palette knife.
7. 7
   Chill for 30 minutes then turn out onto a serving plate.
8. 8
   Whip the heavy cream and place small spoonfuls around the edge of the cheesecake.
9. 9
   Top the cream with bits of peanut brittle.