For the base We crush the two types of biscuits until obtaining homogeneous crumbs. Add the butter, better at room temperature, and the peanut butter and mix well. I have used a food processor which is great for this task, but it can also be done by hand.
We pour the mixture into a removable mold of about 20-22 cm in diameter and we extend it at the base and at the sides. Let cool in the fridge or freezer while you prepare the cream filling.
For the filling, on the one hand, we put soak gelatin sheets in cold water for five minutes. On the other hand, in the same glass of the robot (clean and dry) we introduce the cream cheese, the peanut butter, the yogurt and the icing sugar. We mix until homogeneous.
When the gelatin is hydrated, drain it well, discard the water and heat it in the microwave for 8-10 seconds to melt. Then we add it to the cheese mixture, slowlywhile we beat at low speed so that it is well integrated.
Next, we beat the cream (which must be very cold) in a deep bowl until be very firm. Add the cream cheese and peanuts and stir gently until well incorporated.
Now all that remains is to fill the mold with this mixture, smooth and leave it to take shape in the fridge for all night. That is why it is convenient to make the cake the day before its consumption. The longer it rests, the better.