Chocolate Peanut Butter Cheesecake

This is pretty much a big Reece’s cup you can serve up as a dessert. The sour quality of the cream cheese cuts nicely through the richness of the chocolate and peanut butter, and I am LOVING the nutty base. I think the base would be lovely with even a normal vanilla cheesecake topping.

It’s a little bit fiddly to cover the filing with the topping without cracking the surface, but even if it goes slightly wrong, it will still marble a bit and taste delicious!

Ingredients

• 200g digestvies
• 50g peanuts
• 100g dark chocolate
• 50g soft butter

Filling

• 500g cream cheese
• 3 large eggs
• 3 large egg yolks
• 200g caster sugar
• 125ml sour cream
• 250g smooth peanut butter

Topping

• 250ml sour cream
• 100g milk choc chips
• 30g soft brown sugar

Method

Preheat oven to 170 degrees and grease  a loose bottomed cake tin.

Process the biscuits and peanuts. 

Melt the chocolate and butter and pour over the biscuit mix. Stir to combine and press into the bottom of the tin and up the sides slightly.

Refrigerate while you get making the filling and topping. Process the cream cheese, eggs and yoilks, sugar, sour cream, peanut butter and blitz until smooth. Scrape this into the base and cook for an hour. Begin to check after 50 minute or so, the top only should be set.

Remove from the oven.

Warm the sour cream, chocolate and sugar over a low heat until smooth and pourable.  Spoon and spread gently over the cheesecake, carefully so as not to break the surface.

Place back in the oven for 10 more minutes.

Let cool in the tin and refrigerate overnight. Then remove from the tin and slice!

It looks a bit sad, but it tastes amazing!