1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Stir together the crushed biscuits, Oreos and butter in a bowl until combined. Press into the bottom and up the sides of a 23cm springform tin. Place on a baking tray and bake for 7-9 minutes until set. Remove from the oven and leave to cool.
2. Microwave the peanut butter for 30 seconds until softened, then spread into the base of the cooled crust.
3. Beat the cream cheese, sour cream, sugar and vanilla until smooth. Gradually beat in the eggs.
4. Pour half of the mixture into the tin over the peanut butter filling.
5. Heat the chocolate sauce until runny, then stir into the reserved cream cheese mixture. Carefully pour over filling, then use a dull knife to swirl through the first cream cheese layer.
6. Place back on the baking tray and bake for one hour until the centre is set. Transfer to a wire rack to cool completely.
7. Remove the cheesecake from the tin. Decorate the rim of the cake with whipped cream and scatter over the peanut butter cups. Refrigerate for at least three hours.

Per serving: 640kcals, 49.5g fat (24.6g saturated), 40.2g carbs, 26g sugars, 12g protein, 1.9g fibre, 0.423g sodium