Peanut butter & Raspberry Cheesecake

Never tried baked cheesecake be4 & hands r itching to give it a try. So I went recipe searching on web & found this interesting recipe for my 1st attempt. But as usual, I made some modifications due to limited/unavailable ingredients.
As u can c from d pic, d top got burned & after slicing off d burned top, there's lots of cracks on d surface of d cheesecake. Might want to use fresh raspberry cause frozen ones give out water which caused d cheesecake to be slightly runny (as seen in d pic of d inside).

Ingredients
Base

• 100g diestive biscuits, crushed into crumbs
• 43g melted butter
• 50g nutella, top with frozen raspberries

Combine biscuits with melted butter & press mixture into a 16cm spring-form cake tin. Spread nutella over biscuit base, making sure to leave ard 2cm gap all around edge. Set raspberries in d centre of d base.

Fillings

• 325g cream cheese
• 75g caster sugar
• 2 large Eggs
• 100g crunchy peanut butter

1. Set the oven to 160C. Combine biscuits with melted butter & press mixture into a 16cm spring-form cake tin.
2. Place cream cheese & sugar into blender & pulse till smooth. Add eggs & pulse again.
3. Transfer mixture to a bowl & fold in peanut butter.
4. Pour d peanut/cheese mixture over raspberries/nutella & bake for abt 1 hour or until it is set & springy.