Spray a 9-inch springform pan with non-stick cooking spray. Set aside.

Stir together crushed cookies, butter and peanut butter in a large bowl. Mixture should resemble wet sand. Place cookie crumb mixture in springform pan and press, covering bottom of mold and a ½-inch way up. Refrigerate while filling is prepared.

Combine cream cheese, milk, heavy cream, vanilla sugar and 8 mazapanes in a large bowl. Mix on low speed for 5-8 minutes or until all ingredients have mixed well and there are no visible clumps.  Add gelatin and mix for another 5 minutes.

Pour mixture in prepared spring form pan.  Refrigerate for 4 hours to overnight or until cheesecake is firm enough to slice.

Crumble remaining mazapanes and sprinkle over cheesecake.  Run a knife around edge of cheesecake and unmold. Slice and serve.