Peanut Butter Cheesecake (American Dessert)

Grease and line a loose-bottomed 20cm round cake tin with cling film, leaving it as smooth as possible. Melt butter in a frying pan. Crush the cookies by hitting them in a bag with a rolling pin and then toss them with the butter until they are very well coated. Press the mixture firmly into the base of the mold and cool.
Soak the gelatin in water while you make the filling. Pour the ricotta into a bowl, then add the peanut butter and syrup. Ricotta has a slightly grainy texture, so if you prefer, blend until smooth with a blender for a smoother texture.
Remove the soaked gelatin from the water and squeeze it dry. Put it in a saucepan with the milk and heat very gently until the gelatin dissolves. Stir in the peanut mixture and then pour over the cookie base. Chill until set.
To freeze, leave it in the mold and as soon as it is solid, cover the surface with transparent film, then wrap the mold with transparent film and aluminum foil.
To thaw, thaw in the refrigerator overnight.
To serve, unmold carefully. Beat the cream with the sugar until it holds its shape, then spread over the cheesecake and sprinkle with the peanut brittle.

foods：
50g butter
175 g peanut cookies
5 gelatin sheets
500 g ricotta
175g peanut butter
175 g golden syrup
150ml milk
275ml Double Cream
2 tablespoons soft brown sugar
Crushed peanut brittle