Cookie Cheesecake

• 8 ounces Oreo cookies
• 5 ounces butter, melted
• 1 lb cream cheese
• 1 tablespoon crunchy peanut butter
• 6 Oreo cookies, roughly chopped
• 1 cup heavy cream
• 4 ounces peanut brittle, broken

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

cookies, butter, cream cheese, crunchy peanut butter, cookies, heavy cream, peanut brittle

Taken from www.food.com/recipe/cookie-cheesecake-240478 (may not work)