Preheat oven to 160°C fan forced. Blend biscuits until crumbs and add to a bowl along with cocoa, protein powder, and melted butter. Mix until a sticky crumb forms. Spoon 2 heaped teaspoons into a lined and lightly greased muffin tin. Press down and bake for 10 minutes. Let cool slightly.
Blend all cheesecake layer ingredients together until super smooth (at least 1 minute — scrape down sides if needed). Pour batter over each base, right to the top. Bake for 22 mins — it’s okay if the centre is a little jiggly. Let cool for 30 mins, then chill in the fridge for 2 hours.
Mix caramel layer ingredients together well until nice and smooth and add 1 heaped tsp of caramel on each cheesecake. Top each cheesecake with peanuts, then drizzle over melted chocolate. Refrigerate for 4 more hours — then they’re ready!
