- Cooking Time:
- Preparation Time:
- 1 package tea biscuits.
- 3 TB butter
- 1/2 cup Sugar
- 1/4 cup Dutch Process Cocoa
- 4 8-oz Packages Cream Cheese at room Temperature
- 1 1/2 cups granulated sugar
- 4 Extra large eggs or 5 Large Eggs
- 1 1/2 cup creamy Natural peanut butter (Don't use the sugary stuff like JIF and Skippy)
- 1 1/2 TB all purpose flour
- 2 teaspoons vanilla extract
- 10 oz Dark chocolate 60% or higher (broken into small pieces)
- 5 oz heavy cream
- Throw biscuits, sugar, and cocoa into food processor & pulse until fine.
- Pour in butter and pulse again until crumbs begin to stick together in lumps.
- Press into the bottom of a 9 inch springform pan.
- Bake at 350 for 8 minutes.
- Remove from oven & cool before pouring in cheesecake mixture.
- Preheat oven to 350 degrees.
- Combine cream cheese and peanut butter in a large bowl.
- Beat the mixture in an electric mixer until smooth.
- Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.
- Scrape ingredients from side of bowl before adding eggs.
- Add eggs individually, mixing until just incorporated before the next addition.
- Add the vanilla extract and beat an additional 2 minutes until mixture is smooth.
- Pour mixture into prepared Chocolate Crust.
- Place a water bath in oven on center rack.
- Bake cheesecake for approximately 1 1/2 hours in 350 degree oven or until center still jiggles a little. Remove from water bath and cool to room temp, then chill for 3 hours.
- Bring cream just to a boil and pour over chocolate, let sit about 2 minutes, then begin stiring with a small whisk, in the center, gradually the mixture will come together into a shiny dark almost gel.
- Let cool about 5 more minutes.
- Remove Cheesecake from refrigerator.
- Slide knife around outer rim and remove ring.
- Place cheesecake on wire rack with rimmed baking sheet underneath.
- Pour cooled ganache over cheesecake and spread thinly across the top and down the sides.
- Re-chill cheesecake until ready to serve.
- NOTE: Sometimes a cheese cake has a rim around the edge that is higher than the center.
- If you find this happened to your cheesecake you may pour additional melted chocolate into the indention to bring the center level with the edge before applying the ganache.
- And who would complain about additional chocolate?
- I like to use Milk Chocolate for this purpose to give the ganache a different dimension.
NotesI LOVE Peanut butter cups... I love CheeseCake... Best of both worlds....
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