American Chocolate Peanut Butter Cheesecake

Ingredients for 1 servings:

• 255 g biscuits (chocolate biscuits)
• 170 g dark chocolate, cut into large pieces
• 95 g brown sugar
• 100 g butter, melted and still hot
• 235 ml whipped cream, liquid
• 370 g dark chocolate, chopped
• 30 g peanut butter, creamy, if desired
• 425 g cream cheese, room temperature
• 320 g peanut butter, creamy
• 200 g sugar, white
• 180 g sour cream, natural or sour cream
• 3 large eggs
• 2 tsp vanilla extract
• 80 ml whipped cream, liquid
• 130 g dark chocolate, chopped
• 15 g peanut butter, creamy, if desired

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 10 hours 30 minutes

Chocolate Peanut Butter Cheesecake, for a 24cm springform pan

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 all the way to the rim. For the chocolate base, in a blender (with a knife), finely grind the chocolate chip cookies, the chopped chocolate, and the brown sugar. Add the melted butter and continue to grind until crumbs form, scraping down the sides of the bowl every now and then to ensure all the ingredients are well combined. Pour the crumbs into the springform pan and press down firmly with your fingers wrapped in plastic wrap (plastic gloves are also fine), making sure to cover the sides of the springform pan about 3/4 full with the crumbs. Then refrigerate the springform pan. For the fudge filling, in a large saucepan, bring the whipped cream to a simmer, then remove from the heat. Stir in the chocolate and (optional) peanut butter until the chocolate is melted and the mixture is smooth. Remove the springform pan from the refrigerator and pour the mixture onto the cookie crust, spreading it evenly. Freeze the pan for 30 minutes. Preheat the oven to 165°C (325°F), using bottom heat if possible, or top/bottom heat if necessary. For the cheesecake filling, in a large bowl, beat the cream cheese, peanut butter, and sugar with a mixer at medium speed until creamy. Gradually add the sour cream, then add the eggs and vanilla extract, and continue beating until the mixture is smooth. Remove the springform pan from the freezer and pour the mixture evenly over the fudge filling. If baking in a water bath, place the pan, wrapped in aluminum foil, in a roasting pan and fill it with enough hot water to bring the springform pan to a depth of 2 cm. Place the roasting pan in the center of the oven and place the pan on top. Without a water bath, place the springform pan—without the aluminum foil—on a rack in the center of the oven. For both methods, bake the cheesecake until the cake has firmed slightly, which takes about 1 hour. The center of the cake should move only slightly when you move the pan back and forth. Remove the cheesecake from the oven and refrigerate for 8 hours. To make 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 (optional) the peanut butter. Remove the springform pan from the refrigerator and spread the ganache over the cheesecake. Return the pan to the refrigerator and chill for another 30 minutes. To serve, remove the aluminum foil (if baked in a water bath) and run a knife around the edge of the cake and the sides of the springform pan. Loosen the sides of the springform pan. Either place the cheesecake on a cake plate with the springform pan base or carefully use a knife to loosen the cheesecake base from the springform pan base and lift the entire cheesecake onto the cake plate. Cut the cheesecake into small pieces (it’s very rich) and serve. The cheesecake will keep in the refrigerator for 1 week; it can also be frozen.