Ingredients

• 3 1/2 tablespoons butter, melted
• 6 ounces peanut cookies
• 5 sheets gelatin leaves
• 2 cups (about 1 pound) ricotta cheese
• 3/4 cup peanut butter
• 1/2 cup light corn syrup or golden syrup
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 2 tablespoons light brown sugar
• 1/2 cup, for topping crushed peanut brittle

Equipment

• 8-inch loose-bottomed cake pan
• Mixing bowls
• Immersion blender (optional)
• Small saucepan
• Rolling pin
• Hand mixer or whisk

Instructions

1. Lightly oil an 8-inch round loose-bottomed cake pan and line it with plastic wrap, smoothing out as many wrinkles as you can so the finished edges look clean.
2. Put the peanut cookies in a zip-top bag and crush them into fine crumbs with a rolling pin, then stir them into the melted butter until every crumb is coated and the mixture holds together when pressed.
3. Press the crumb mixture firmly and evenly into the bottom of the pan using the back of a spoon, then chill it in the fridge while you make the filling so it firms up.
4. Soak the gelatin leaves in a bowl of cold water for about 5 minutes until soft and floppy.
5. In a large bowl, beat the ricotta, peanut butter, and corn syrup together until well combined, then blitz with an immersion blender if you want to smooth out the ricotta's natural graininess.
6. Lift the softened gelatin from the water and gently squeeze out the excess, then place it in a small pan with the milk and warm over low heat, stirring, just until the gelatin fully dissolves (do not let it boil).
7. Beat the warm milk mixture into the peanut butter base until smooth, then pour it over the chilled crust and spread level. Chill for at least 4 hours, or until fully set.
8. To serve, carefully lift the cheesecake from the pan and peel away the plastic wrap. Whip the heavy cream with the brown sugar until it holds soft peaks, spread it over the top, and scatter with crushed peanut brittle.