Chocolate Peanut Butter Cheesecake

From "Nigella's Kitchen" by Nigella Lawson

INGREDIENTS FOR BASE

  • 2 cups digestive biscuit crumbs
  • 1/2 cup salted peanuts
  • 1/2 cup bittersweet chocolate chips
  • 4 Tbsp soft unsalted butter

INGREDIENTS FOR FILLING

  • 2 bars (8-ounce) cream cheese
  • 3 eggs
  • 3 egg yolks
  • 1 cup superfine sugar
  • 1/2 cup sour cream
  • 1 cup creamy peanut butter

INGREDIENTS FOR TOPPING

  • 1 cup sour cream
  • 1 cup milk chocolate chips
  • 2 Tbsp light brown sugar
  • 9-inch springform pan

METHOD

  1. All ingredients should be at room temperature.
  2. Preheat oven to 325F.
  3. Process biscuits, peanuts, bittersweet chocolate chi[s and butter in food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put in refrigerator while you make the filling. 
  4. Add filling ingredients to food processor and pulse until it becomes a smooth mixture.
  5. Pour and scrape filling into crust and bake for 1 hour, checking after 45 minutes. The top only should be set and dry.

 

Posted on September 9, 2015 and filed under desserts & sweets.