Make the Biscoff base

• Crush the Biscoff cookies into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the bottom of the mold in an even layer.

Chill the base

• Place the mold in the fridge to firm up the base.

Make the filling

• Beat the cream cheese with the powdered sugar and peanut butter until smooth.
• Whip the cold heavy cream to stiff peaks.
• Fold the whipped cream into the cream cheese mixture until light and even.

Assemble

• Spread the filling over the chilled base and smooth the top.

Chill the cheesecake

• Refrigerate until the filling is fully set.

Top and serve

• Drizzle melted peanut butter over the top.
• Scatter the peeled peanuts over the surface.
• Slice into bars and serve.