Chocolate Peanut Butter Cheesecake
1 cup unsalted roasted peanuts, ground finely
1 cup graham cracker crumbs
1/3 cup light brown sugar, firmly packed
1/4 cup unsalted butter, melted and cooled
1 cup heavy cream, chilled
1 pound cream cheese, room temperature
1 cup super chunky peanut butter
3/4 cup creamy peanut butter
2 cups confectioners sugar
1/3 cup unsweetened cocoa powder
1/4 cup heavy cream
3 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees. To make the crust, combine peanuts, graham cracker crumbs and brown sugar in a food processor fitted with the metal blade. Grind finely. Add the melted butter and process until the crumbs begin to stick together. Press the crumbs firmly onto the bottom and 1 inch up the sides of a springform pan 10 inches in diameter and 2 1/2 inches deep. Bake the crust for 10 minutes until set. Remove from oven and let cool completely.
To make the filling, with clean, dry beaters at medium high speed, beat the heavy cream in a medium bowl to form stiff peaks. Chill. Combine the cream cheese and peanut butters in a large bowl. Beat until well blended. Beat in the confecitoners sugar, cocoa and vanilla until thoroughly incorporated. Beat the chilled whipped cream into the peanut butter mixture until thoroughly combined. Spoon theh filling into the cooled crust and smooth the top with a rubber spatula. Cover with aluminum foil and refrigerate overnight.
Prepare the chocolate glaze the next day, heating the cream in a medium xize heavy saucepan over medium heat to a simmer, then reducing the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute. Remove from heat and let stand until lukewarm, about 10 minutes. Then glaze should be thick but pourable. Pour the lukewarm glaze over the top.
Refrigerate until the glaze sets at least 2 hours.
To serve, tun a knife blade around the pan sides to loosen the cake. Release the sides. Place on a plate and cut into wedges.