Peanut Cheesecake with Oat Crust

First, prepare the crust: Finely grind the unsalted peanuts. In a medium bowl, combine the ground peanuts, 80 g of the peanut butter, rolled oats, 20 g of the honey, and the water to form a uniform mixture. Prepare a round springform pan (Ø 25 cm), press the mixture into it with the bottom of a glass to form an evenly thick layer (approx. 0.5 cm). Place in the refrigerator.

Meanwhile, cook the pudding: Measure out the milk. Pour half of the milk into a small saucepan and heat over medium heat for 2–3 minutes. Stir the pudding powder smoothly into the remaining cold milk. Once the milk in the saucepan is warm, stir in the pudding-milk mixture and cook over medium heat, stirring constantly, until a thick pudding forms (approx. 2–4 minutes). Cover the pudding directly with cling film to prevent a skin from forming, and let it cool completely in the refrigerator for at least 2–3 hours.

While the pudding cools, prepare the cream: In a food processor, beat cream cheese, low-fat quark, the remaining 50 g of honey, and the remaining 100 g of peanut butter until smooth. Once the pudding is cold, add it to the cream cheese mixture and briefly stir until a homogeneous cream forms. Remove the springform pan from the refrigerator, pour the cream onto the crust, and smooth the surface.