For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer.For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out. Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife. Refrigerate for at least 2 hours or overnight before serving in slices.Tip:You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.Reprinted with the permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.