COMBINE the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined 21cm (8”) springform tin. Chill.

COMBINE the peanut butter, icing sugar and brown sugar until smooth. Form into balls, reserving 2 tablespoons of mixture, and drop over prepared base.

BEAT together the Philly, caster sugar, lime juice, vanilla and orange juice using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. Pour over peanut mixture and crumble reserved peanut mixture over the top.

BAKE at 160°C for 40 minutes, until still slightly wobbly in centre. Allow to cool in oven with door ajar then refrigerate until set. Cut into wedges to serve.