Preheat the oven to 180°C / fan oven 160ºC, gas mark 4. Make the crust: seal the biscuits in a
large polythene bag and crush well with a rolling pin. In a pan, melt the butter with the syrup,
then stir in the biscuit crumbs until evenly coated. Press into the bottom and up the sides of a
round 23 x 5cm / 9 x 2 in deep pie dish or pan. Bake for 10 minutes, then leave to cool
Make the filling: in a bowl, beat the soft cheese, peanut butter and sugar until well blended
(an electric hand-beater makes this easier). Reserve 125ml / 4 fl oz cream for the topping. Whip
the remaining cream into very soft peaks, then fold into the peanut butter mixture. Spoon the
mixture into the biscuit case.
Make the topping: in a pan, combine the sugar and reserved cream. Bring to the boil, stirring to
dissolve sugar, then reduce the heat immediately and simmer, without stirring, for 5-6 minutes
until very slightly thickened and pale yellow. Remove from the heat and stir in the butter and
chocolate until melted; allow to cool slightly.
Pour the topping over the pie and spread to cover completely and evenly. Chill, uncovered, for
about 1 hour until firm. Sprinkle with chocolate curls to decorate.