Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on high until melted. Remove from heat

Combine the icing sugar, cocoa, rice bubbles and coconut in a bowl, add the melted Copha mixture and mix to combine. Spoon into the base of a greased and based-lined 22cm spring-form pan. Chill until firm

Beat the cream cheese and sugar in the bowl of an electric mixer until smooth. Stir in the gelatine then divide the mixture evenly between 2 bowls. Add the melted dark chocolate to one bowl and stir well. Add the melted white chocolate and peanut butter to the other bowl and mix well. Fold half the whipped cream into each mixture

Beat the egg whites until stiff peaks, then add the extra sugar and beat until dissolved. Fold half the beaten egg whites into each of the chocolate mixtures

Spread the dark chocolate mixture over the prepared chocolate crackle base then spoon and spread the white chocolate peanut butter mixture over the top. Chill for 3 hours or until set

Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil and cook without stirring until a pale golden colour. Pour the hot toffee onto a baking paper-lined tray and scatter with peanuts. Set aside to cool and harden. Break the toffee into shards and use to decorate the cheesecake before serving