Crush the biscuit very fine, then mix it with the butter, stir it well.
Put the mixture in a push-out cake tin (20cm), flatten it, and store it in the freezer for 10 minutes to stiffen up.
Beat Prochiz Spready together with the whipped cream powder and cold milk until fluffy; then add the Skippy Creamy peanut-butter and pastry cream. Mix well.
Add this mixture on top of the biscuit in the baking tin and smoothen out. Chill overnight in the freezer.
Push the cake out from the push-out cake tin and decorate the cheesecake according to your taste.
