Sweet and salty chocolate peanut butter pie

Serves 6-8

For the crust:

125g digestive biscuits, finely ground
5 tablespoons caster sugar
85g salted butter, melted

For the filling:

1 cup chunky peanut butter (I use a good quality one with no other ingredients except for a bit of salt)
85g Philadelphia cream cheese, softened
1/4 cup whipping cream
1 teaspoon vanilla extract
2-3 tablespoons icing sugar *
* Add as much as you like to your own taste. As I used a good quality peanut butter, I had to use about 2-3 tablespoons to sweeten - if you're using brands like Skippy, you may not need that much as it's pretty sweet already

For the topping:

230g (8 ounces) good quality semisweet chocolate, chopped or broken into pieces
1 cup/300ml heavy cream
1/4 cup salted roasted peanuts, roughly chopped

For the crust:

1) Preheat the oven to 190C.

2) In a food processor, blitz the biscuit, sugar and butter. (You can crush the biscuits by hand too)

3) Press it out onto a greased 9 inch tart pan with removable base, and bake for 7 minutes. Leave to cool. (You can also leave it in the fridge or freezer to chill, but I prefer to bake).

For the filling:

4) Mix all the ingredients for the filling. I used the food processor but you can do it by hand too. Spread it on the cooled crust. Mine was a bit doughy so it was easy to press out with my fingers.

For the topping:

5) Heat the heavy cream in a saucepan till it's simmering, and pour it over the chocolate. ( I sweetened my chocolate with a bit of icing sugar but if yours is sweet enough then there's no need) Mix till it's combined.

6) Pour the chocolate over the filling and sprinkle the chopped peanuts on the top.

7) Chill in the fridge, uncovered for at least 3 hours. Then remove the rim and base of the tart pan carefully with a palette knife.

8) Serve chilled.