Step 1

Grease 24cm round loosebased flan tin.

Step 2

Process biscuits until fine; add butter and milk, process until combined. Press mixture over base and side of tin. Freeze 30 minutes.

Step 3

Make filling by combining peanut butter and cream in small saucepan; stir, over low heat until smooth. Cool.

Step 4

Beat cheese and sugar in small bowl with electric mixer until smooth. Stir in peanut butter mixture.

Step 5

Spread filling over crust; cover with foil, freeze 3 hours or overnight.

Step 6

For hot chocolate sauce, combine ingredients in a small saucepan; stir over low heat until melted. Serve with cheesecake.