Peanut Butter & Mango Swirl Cheesecake

Preheat oven to 180°C (or 160°C fan-forced). Line a 23cm springform or loose-bottom cake tin with baking paper.

Crush the biscuits into fine crumbs, using a food processor or smashing them with a rolling pin (or jar of peanut butter!). Press firmly into the base of your prepared tin using the back of a spoon, and bake for 10 minutes. Allow to cool slightly.

Reduce oven to 160°C (or 160°C fan-forced)

Beat cream cheese briefly until smooth. Add the peanut butter and sugar, and beat until glossy.

Mix in the lime zest, juice, vanilla, and salt. Add eggs and beat briefly to incorporate.

Fold in the sour cream, just until combined.

Pour into the baked base, and tap the tin to level.

Mix the mango jam with 1-2 tsp of water, and warm gently in the microwave to loosen.

Spoon the jam over the cheesecake surface in small dots. Use a skewer or knife to make a few figure eight motions, to swirl.

Bake for 45-50 minutes, until the edges are set and the centre has just a gentle wobble. Turn the oven off, leave the door slightly ajar and leave to cool for 30 minutes in the oven.

Refrigerate for 60-90 minutes, before carefully removing from the tin. Chill until ready to serve.

When ready to serve, top with fresh mango, peanuts and lime. Enjoy chilled or at room temperature.