This no-bake recipe has a rich, creamy peanut butter filling, a double chocolate biscuit base and a milk chocolate ganache topped with a white chocolate Halloween spider web.
Gently mix together 340 grams peanut butter, 680 grams cream cheese, 80 grams icing sugar and 1 tsp vanilla extract with a wooden spoon. Take care not to overbeat.
Whip 300 ml double cream until it forms soft peaks and gently fold into the peanut butter mixture until incorporated.
Spoon over the double chocolate digestive base and smooth over the top with a rubber spatula.
Chill for at least six hours, preferably overnight.
Place 200 grams milk chocolate, broken into pieces, in a heatproof bowl along with 4 tbsp double cream. Melt over a pan of barely simmering water, stirring occasionally.
Pour the melted milk chocolate over the top of the chilled cheesecake, smoothing with a rubber spatula.
Melt 50 grams white chocolate with 1 tbsp double cream in the same way, allow to cool and then spoon into a piping bag.
Pipe a spiders web on the top of the cheesecake (or any other design) and decorate the edge of the cheesecake with peanut butter chips and your favourite chopped peanut butter sweets.