Chocolate, Peanut Butter Cheesecake

This is a Nigella Lawson Recipe but tweaked a little in a Dor fashion.

Before I start, this cheesecake is not for the faint hearted or anyone watching their weight. It's rich, delicious and totally indulgent. Great for a special party or a Christmas dessert. Portion it carefully, you really won't need a huge slice for once.

I've not got a sweet tooth at all but I do love the odd bit of chocolate. Two of my favourite things however are cheese & nuts. So what could be better for me than this Chocolate, peanut butter Cheesecake. The base is made with Chocolate Digestives (Graham Crackers), dark chocolate drops and roasted peanuts.

The Cheesecake centre is made with eggs, Philly, peanut butter just a little sugar and sour cream.
The chocolate top is quite decadent, brown sugar, rich dark chocolate a a great dollop of sour cream.

 

 You will need to line a 23cm /10" loose bottomed tin with baking parchment. Or alternatively use a silicone mould of the same size

The Base

• 200g/7oz  chocolate digestives /Graham crackers
• 50g/2oz salted roasted peanuts
• 100g/3½oz dark chocolate
• 50g/2oz softened salted butter
•  

The Cheesecake centre

• 500g/1lb 1oz Philly or a good quality cream cheese
• 3 whole eggs
• 3 egg yolks
• 200g/7oz caster sugar
• 125ml/4¼fl oz sour cream
• 250g/9oz smooth peanut butter
• a tbsp of brandy if for adults only
•  

The Chocolate top

• 250ml/9fl oz sour cream
• 100g/3½oz 70% good quality dark chocolate
• 30g/1¼oz light muscavado

 

Method:-

 

Set your oven to 170c/325f/Gas 3 

1. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together, turn it out into a 23cm/9in spring form tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.
2. For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter & the optional brandy in a food processor, whizzing to a smooth mixture.
3. Pour and scrape the filling mixture into the cheesecake base in the chilled spring form tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping.
4. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat.
5. Pour over and spread the topping very gently over the top of the cheesecake, Pop it back in the oven for a final 10 minutes.
6. Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out and bring it  for around 30 minutes before serving. 
7. this freezes surprisingly well. Make sure you defrost in the fridge overnight before serving.