Cheese cake, peanut and maple

Cheese cake: Caramel-Peanut (Original asked for some english oat wafers. As its for the crust, we went with something a little more "known". Vanilla wafers-300 gram Butter(melted)-240 gram Condensed Milk-150 gram Peanut butter-80 gram Gold Maple syrup(good quality)-70 gram Creme cheese (softened)-300 gram Whipping cream-320 gram Seperated 180 grams of the butter and mix with the wafers. (The waffers should first be pulsed in the robot coux for a texture close to Panko). Press into prepared molds and refrigerate for 1 hour. In a seperate heavy bottom pot, melt remaining butter, peanut butter, syrup and milk. Bring to a boil and then simmer, stirring constantly for 5 minutes. Once cooked, pour into a new bowl and leave to come down to room temperature. Then fold into creme cheese that's been softened. Mean while whip The cream until soft peaks form. Slowly and gently fold into creme cheese mix in 3 turns. Pipe into molds and chill 2 hours. (Make sure the mold is buttered properly. We also use some cling wrap around because the butter alone only becomes hard and stuck to the mix. After the mix is piped in and chilled, add in a seperate bag or spoon, a mix of peanut butter and creme that has been heated to the consistency to pour. Finally, after 30 minutes place a thin layer of the leftover plain vanilla waffers. Serve with appropriate sides. This recipe is great because it is not necessary to "cook" in the traditional way, and also the consistency of the "cheesecake is much lighter.