Peanut Butter and Ice Cream Cheesecake

I don't actually have a name for this recipe, but I do urge everybody to try it - you won't regret it!

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   So this recipe is pretty much self explanatory - does exactly what it says on the tin, if you like!
   
   Start by greasing and lining a 7" spring form cake tin
   
   Then make the base by blitzing the Biscuits and mixing with the melted Butter
   
   Press this down into the prepared tin and chill for at least 30 minutes in the fridge
   
   Next, mix the Ice cream until it is loose enough to work with - I advise you to take it out of the freezer a little while before you need it to let it loosen up - and the same with the Peanut butter if you keep this in the fridge
   
   & then add the Peanut butter to the Ice cream and mix thoroughly - it may be easier to use an electric whisk/food processor for this
   
   Once everything is mixed together, pour into the tin over the base and then return to the FREEZER for a few hours to re-freeze
   
   For serving, get it out of the freezer about 10 minutes before serving so it has time to defrost a little but not too much so the Ice cream melts!
   
   Servnig suggestion:
   We serve this in our restaurant with a smooth fudge sauce and a little fruit to decorate - perfect!