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1
For the crust:
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Grease a springform tin; mine was heart-shaped and measures 8 1/2 inches across, so an 8-inch round tin would work great.
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Melt butter and beat in icing sugar. Mix in cocoa and then add flour and mix until a thick dough forms. Push the dough down into the tin until it is evenly spread and prick all over with a fork. Place in the fridge for 30 minutes.
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Preheat oven to 150u00b0C (300u00b0F). Bake for around 20-25 minutes until edges are firm. Leave to cool completely.
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For the filling:
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Beat cream cheese, icing sugar and peanut butter together until smooth. In a separate bowl, whisk the cream until it is nice and thick, then fold into the cream cheese mixture. Lastly, using a food processor, chop the Snickers into small pieces (make sure you do this when they are frozen or you will be left with a sticky mess!). Gently stir in half of the Snickers and reserve the other half for later.
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Spoon filling onto the base (it's very thick) and then refrigerate for at least 4 hours (overnight is better) until it is firm to the touch. Please note that even after overnight refrigeration, the cheesecake never becomes rock hard, just firmer.
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8
For the ganache:
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Heat cream in a pan until it just starts to bubble. Break chocolate up into small pieces and place in a fairly large bowl so that the pieces are not piled on top of each other. Pour over the cream and allow to sit for around 5 minutes. After this time, the chocolate should have melted; stir the mixture until the cream and chocolate are fully incorporated. Pour over the cheesecake and then sprinkle the remaining Snickers pieces on top. Put back in the fridge until the ganache has hardened.
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I drizzled over a little chocolate sauce just to pretty up the photo really, but it is not absolutely necessary! Serve and enjoy!
