Millet lemon cheesecake with peanut butter

the housemates so quickly swallowed it that I had to “fight” the last piece;)
I wanted the cheesecake to come out more appetizing, but believe me it taste great, plus  it is very easy to make.

Millet lemon cheesecake with peanut butter

Preparation:
Mix the crust ingredients in the blender. Place  it in a round cake and put it in the fridge for about 1-2 hours.
At this time cook the millet  in the water and then let it set  to cool off completely. Add the remaining ingredients to the millet, squeeze the lemon juice and mix it the blender. When the mass reach pudding consistency, place it on the cake crust and place  in the fridge for the whole night.
In the morning add peanut butter on top.