Peanut butter cheesecake

Prepare the base: crumble the speculoos in a food processor until finely powdered.

Mix the crumbled speculoos with the melted butter until the mixture is smooth.

Spread the mixture into the base of a springform tin (about 20 cm in diameter), pressing down well to form a compact base.

Refrigerate for 15 to 20 minutes to firm up the base.

Prepare the filling: In a bowl, mix the crème fraîche and mascarpone. Whip until stiff.

When the cream begins to set, add the sugar a little at a time while whisking.

Add the peanut butter. Mix gently with a pastry blender.

Pour the filling over the cooled speculoos base and smooth the surface with a spatula.

Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to set.