American Chocolate Peanut Butter Cheesecake

Summary

Ingredients

For the dough:

• 255 g biscuit (s) (chocolate biscuits)
• 170 g chocolate, dark, cut into lare pieces
• 95 g suar, brown
• 100 g butter, melted and still hot

For the filling: (fudge filling)

• 235 ml whipped cream, liquid
• 370 g chocolate, dark, chopped
• 30 g peanut butter, creamy, possibly

For the filling: (cream cheese filling)

• 425 g cream cheese, room temperature
• 320 g peanut butter, creamy
• 200 g suar, white
• 180 g sour cream, plain or sour cream
• 3 large egg (s)
• 2 teaspoons vanilla extract

For the cream: (ganache)

• 80 ml whipped cream, liquid
• 130 g chocolate, dark, chopped
• 15 g peanut butter, creamy, possibly

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Instructions

1. If the cheesecake is to be baked in a water bath, wrap the outside of the springform pan with aluminum foil, the foil should also extend to the edge of the springform pan.
2. For the chocolate base, finely grind the chocolate biscuits, the chocolate chopped into pieces and the brown sugar in a blender (with a knife). Add the melted butter and continue grinding until crumbs form, scraping the side walls of the container from time to time so that all the ingredients combine well to form crumbs.
3. Put the crumbs in the springform pan and press them down with your fingers wrapped in plastic wrap (plastic gloves are also possible). Then put the springform pan in the refrigerator.
4. For the fudge filling, bring the whipped cream to a simmer in a large saucepan, then remove from the heat. Stir in the chocolate and (optional) peanut butter until the chocolate has melted and the mixture is smooth.
5. Take the springform pan out of the fridge and pour the mixture onto the biscuit base, distributing it evenly. Freeze the mold for 30 minutes. Preheat the oven to 165 ° C, if possible bottom heat, otherwise top / bottom heat.
6. For the cheesecake filling, mix the cream cheese, peanut butter, and sugar in a large bowl over medium speed with a mixer until creamy. Add the sour cream, gradually adding the eggs and vanilla extract and continue to stir until the mixture is smooth. Take the springform pan out of the freezer and pour the mixture evenly over the fudge filling.
7. If the cake is to be baked in a water bath, place the tin wrapped in aluminum foil in a dripping pan and fill it with enough hot water that the springform pan is 2 cm high in the water. Put the drip pan in the middle of the oven and place the pan on it. Without a water bath, place the springform pan - without aluminum foil - in the middle of the oven on a grid.
8. With both methods, bake the cheesecake until the cake is a little firm, which takes about 1 hour. The center of the cake should only move slightly if you slide the mold back and forth a little. Take the cheesecake out of the oven and chill for 8 hours in the refrigerator.
9. For the ganache, bring the whipped cream to a simmer in a small saucepan. Then remove the pan from the heat and stir in the chocolate and (optionally) the peanut butter. Take the springform pan out of the refrigerator and coat the cheesecake with the ganache. Put the mold back in the fridge and let it cool for another 30 minutes.
10. To serve, remove the aluminum foil (if baked in a water bath) and run a knife along the edge of the cake and the edge of the springform pan. Loosen the springform pan.
11. Either place the cheesecake with the springform base on a cake plate or carefully remove the cheesecake base from the springform base with a knife and lift the entire cheesecake onto the cake plate. Cut the cheesecake into small pieces (it is very substantial) and serve.
12. The cheesecake can be kept in the fridge for 1 week, it can also be frozen.

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