Base

1. Line a baking tin with greaseproof paper.
2. Place the crushed Oreo's and cocoa powder into a bowl and pour in the melted butter, stirring to combine until it holds together.
3. Spoon into the baking tin, pressing firmly into the tin and smoothing out with an offset spatula and place in the refrigerator.

Peanut butter cheesecake

1. Meanwhile, mix the peanut butter, cream cheese, cream and sugar in a bowl and whip until smooth and well combined.
2. Spoon into the tin and spread as evenly as possible and set aside.

Chocolate glaze

1. Place the chocolate either into a microwave or double boiler and melt. Stir the coconut oil through until melted and smooth.
2. Pour the warm chocolate over the peanut butter and spread the thin mixture over the entire top ensuring no sections remain uncovered.
3. Tap the tin to allow the chocolate to smooth out a little from your spreading and refrigerate to set for at least 2 hours.
4. Slice carefully into bars with a warm knife to ensure the chocolate doesn't crack.
5. Serve, keep refrigerated when not serving.
6. Dig in!