Peanut Cheesecake with Oat Base

Prepare the base: In a medium-sized bowl, mix the finely ground peanuts, 80 g of peanut butter, oat flakes, 20 g of honey, and water. Prepare a round cake pan (Ø 25 cm), pour the mixture into it, and level it with the bottom of a glass into an even layer (approx. 0.5 cm). Place the pan in the refrigerator.

Meanwhile, prepare the thick pudding: Measure the milk and pour half of the amount into a small saucepan, heating it for 2-3 minutes over low heat. In the remaining cold milk, incorporate the pudding powder using a fork. When the milk in the saucepan is warm enough, add the pudding mixture and cook over medium heat until it thickens (approx. 2-4 minutes). To prevent a skin from forming, cover the surface of the pudding directly with cling film. Let the pudding cool in the refrigerator for at least 2-3 hours.

While the pudding cools, prepare the rest of the cream: In a food processor, blend until smooth the cream cheese, cottage cheese, the remaining 50 g of honey, and the remaining 100 g of peanut butter. Once the pudding has completely cooled, add it to the mixture in the food processor and blend again. Remove the cake pan from the refrigerator, pour the cream over the base, and level the surface.