Peanut Butter Cheesecake with Oat Base

First, prepare the bottom layer: In a medium bowl, combine the finely ground peanuts, 80 g peanut butter, oats, 20 g honey, and water, then mix thoroughly. Prepare a round cake tin (approx. 25 cm diameter), pour the mixture into it, and use the bottom of a glass to spread it evenly (approx. 0.5 cm thick). Place it in the refrigerator to chill.

Prepare a thick pudding: Pour half of the milk into a small saucepan and heat over medium heat for 2-3 minutes. In the remaining milk, whisk the pudding powder until smooth with a fork. When the milk in the saucepan is warm, add the pudding mixture and cook, stirring constantly, until thick (approx. 2-4 minutes). To prevent a skin from forming on top, cover it directly on the surface with cling film, then chill in the refrigerator for at least 2-3 hours.

While the pudding is chilling, prepare the other half of the cream: In a food processor, blend the cream cheese, cottage cheese, the remaining 50 g honey, and the remaining 100 g peanut butter until smooth. Once the pudding has completely cooled, add it to the cream cheese mixture and mix thoroughly. Take the cake tin out of the refrigerator, pour the cream onto the base, and smooth the top.