Crumble the biscuits in a blender or if you don't have one, put them in a plastic bag and crush with a rolling pin.
To the crumbled biscuits, add the melted butter and stir the resulting mixture until it obtains the consistency of wet sand.
Put the resulting mixture in an oven dish (with removable sides if possible; mine was 9″ (23 cm) in diameter), distribute it evenly and press well with a spoon to create the cheesecake layer. Put it in the fridge to cool while you prepare the cream.
Melt the chocolate in a water bath or in the microwave and add it to the cream cheese. Stir until you get a homogeneous mixture, smear it onto the biscuit layer and return to the fridge.
In a bowl, mix the melted peanut butter and 1 cup powdered sugar. Pour this mixture over the cheesecake. Smooth it out well with a knife or spatula and leave in the fridge for 3-4 hours to harden.